Seared Scallops with Spring Peas and Tarragon
This recipe combines the delicate sweetness of scallops with the freshness of spring peas, complemented by aromatic tarragon. Lemon juice adds a bright and zesty flavor, making it a perfect dish for spring or early summer dining.
Ingredients
Spring Peas
- 1 tbsp olive oil
- 1 tbsp clarified butter or ghee regular butter will work here as well
- 1 shallot finely diced
- 2 cups fresh shucked peas frozen peas will work here as well
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1/4 cup water
Pea Sauce
- 1/4 cup water
- 8 tbsp cooked peas from above
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp half & half or your choice of milk
- 1/2 shallot minced finely
- 2 tbsp fresh tarragon chopped
Seared Scallops
- 6 scallops rinsed and patted dry season with salt and pepper
- 1 tbsp clarified butter or ghee regular butter will work here as well
- 1 tbsp olive oil
- edible pea flowers and tendrils for garnishing optional
Instructions
- Make the peas: In a medium saucepan, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, salt, pepper and water. Bring to a simmer, and simmer briefly about 1-2 minutes. Turn heat off.
- Make the Sauce: Transfer 8 tablespoons of cooked peas to a food processor or blender, add water, half & half, salt, pepper, tarragon, and lemon juice, and blend until smooth. Set aside.
- Cook Scallops: Heat olive oil and clarified butter over medium-high heat in a large skillet. Once hot, add the scallops. Sear for 2-3 minutes on each side until they have a golden-brown crust. Be careful not to overcrowd the pan. Remove the scallops from the skillet and set them on a warm plate.
- Assemble: When ready to serve, heat up peas and sauce and divide them between plates. Top with the scallops, and a squeeze of lemon.
- Garnish with fresh tarragon, lemon zest, and edible flowers.
- Serve immediately with lemon wedges. Enjoy!!!
Notes
Serve with lemon wedges and enjoy!
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