Garlic Butter Scallops with Pea Purée

This dish combines the golden sear of garlic butter scallops with the bright, velvety contrast of a vibrant pea purée. It’s a composition built on seasonal color, refined plating, and precise technique — perfect for spring dinner parties, elegant date nights, or practicing the fundamentals of fine dining seafood recipes at home.

From the crisp crust of each pan seared scallop to the smooth sweep of herb-laced purée, every element is thoughtfully placed. The visual contrast of green and gold creates an immediate sense of balance, while the flavors echo classic French pairings with a fresh, modern twist.

Whether you're mastering how to cook scallops or exploring refined plating methods, this recipe highlights restraint, texture, and springtime elegance — all on one plate.

Ingredients for Garlic Butter Scallops with Pea Purée

Each component is simple — but when executed thoughtfully, the result is an elegant, elevated experience.

🐚 For the Garlic Butter Scallops:

• 12 large sea scallops, dry-packed
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and freshly ground pepper
• Lemon wedges for serving

🟢 For the Pea Purée:

• 1½ cups frozen peas
• 2 tbsp heavy cream
• 1 tbsp unsalted butter
• ¼ tsp salt
• Fresh basil or mint (optional)
• 1 tsp lemon juice

🌿 For Garnish and Plating:

• Microgreens
• Basil oil or herb drizzle
• Crushed pink peppercorns (optional)
• Edible flowers for color contrast

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Step 1: Making the Pea Purée for Seafood

Ingredients Used:

✔ Frozen peas, cream, butter, salt, lemon juice, fresh herbs

Method:

1. Bring a small pot of salted water to a boil. Add peas and cook for 2 minutes, until bright green and tender.
2. Drain and immediately transfer to an ice bath to preserve color.
3. Blend peas with cream, butter, salt, and lemon juice until completely smooth.
4. For ultra-smooth texture, pass the purée through a fine mesh sieve.
5. Keep warm, or reheat gently before plating.

This pea purée for seafood brings both color and sweetness to the dish, balancing the richness of the scallops. For a twist, try adding fresh basil to create a basil pea purée variation.

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Step 2: How to Cook Scallops with a Golden Sear

Ingredients Used:

✔ Scallops, butter, olive oil, garlic, salt, pepper

Method:

1. Pat scallops completely dry with paper towels. This step is essential for browning.
2. Season with salt and pepper.
3. Heat a stainless steel or cast iron pan over medium-high heat. Add olive oil and butter.
4. When butter foams, add scallops in a single layer — do not overcrowd the pan.
5. Sear for 2–3 minutes until a golden crust forms. Flip and cook for 1–2 more minutes.
6. In the last 30 seconds, add minced garlic and baste scallops with the garlic butter.

If you're learning how to cook scallops for the first time, this method ensures tender, caramelized results every time. It also answers a common question: how do you cook scallops so they don’t turn rubbery? The answer lies in dry scallops, high heat, and minimal movement.

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Step 3: Plating Scallops Like a Chef

Ingredients Used:

✔ Pea purée, scallops, garnish elements

Plating Technique:

1. Spread a swoosh or quenelle of warm pea purée onto each plate.
2. Gently nestle 3 scallops over the purée, evenly spaced.
3. Garnish with microgreens and a few dots of basil oil or a light herb drizzle.
4. For color contrast and flair, add a single edible flower or a pinch of crushed pink peppercorns.

This is the essence of plating scallops like a chef — letting each element breathe, respecting negative space, and ensuring color harmony. Gold on green is timeless. It’s one of those visual compositions that looks as good on a plate as it does on Pinterest.

Wine Pairing for Garlic Butter Scallops

🍷 Chablis (unoaked Chardonnay) – Crisp, mineral-driven, and ideal for cutting through buttery scallops.
🍷 Grüner Veltliner – Slight peppery notes make it a natural match for fresh peas.
🍾 Brut Champagne – A fine sparkle enhances texture while staying light and celebratory.

Frequently Asked Questions

1. Can I use bay scallops instead of sea scallops?

Yes, but reduce cooking time to about 1 minute per side. Bay scallops are smaller and cook more quickly.

2. What’s the difference between pan seared scallops and baked scallops?

Pan seared scallops develop a crisp, golden crust — essential for texture and flavor. Baked scallops don’t offer that same contrast and can overcook easily.

3. Can I prep the purée ahead of time?

Absolutely. You can make the purée up to 2 days ahead. Store it in the fridge, then gently reheat before serving.

4. Is this considered a fine dining seafood recipe?

Yes. This dish showcases core elements of fine dining: seasonal color, technique-driven cooking, and artistic plating — while still being accessible at home.

Final Thoughts

Garlic butter scallops with pea purée is a dish that sits at the intersection of comfort and elegance. It delivers warmth, beauty, and balance — not just in flavor, but in presentation. Whether you're creating a spring dinner party main or just practicing your plating skills, this is a recipe that teaches you more than technique. It teaches restraint, seasonality, and the joy of elevating the everyday.

If you make this dish, share your plating with #BeyondEveryBite — I’d love to see how you bring your own creative vision to it.

Let’s keep turning plates into stories. Bon appétit. 🐚🟢✨