Scallops with Spring Peas and Tarragon



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.


Spring Peas

Pea Sauce

Seared Scallops


  • 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!!!


Serve with lemon wedges and enjoy!
Tried this recipe?Let us know how it was!


1 comment

  1. SRemmer

    This is delicious and fresh. I made it for a dinner party. It was a huge success, and I couldn’t stop eating the pea sauce, back in the kitchen when no one was looking. So good!

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