Crispy Seared Scallops with Peas

Name: Crispy Seared Scallops with Peas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 6 large sea scallops; 1 cup fresh peas (or frozen, thawed); 2 tablespoons olive oil; 2 tablespoons unsalted butter; Salt and pepper to taste; 1 tablespoon fresh lemon juice; Fresh herbs for garnish (optional)

Highlighted under: Effortless Cooking Creations

I absolutely love preparing Crispy Seared Scallops with Peas because it's a dish that beautifully balances elegance and simplicity. The golden crust of the scallops, paired with the fresh sweetness of peas, creates an unforgettable flavor combination. Plus, it only takes minutes to prepare, making it perfect for a weeknight dinner or an impressive meal for guests. Every time I make this dish, I feel like a gourmet chef, and you will too once you try these easy-to-follow steps!

Created by

Lina

Last updated on 2026-01-22T15:18:28.880Z

Every time I prepare Crispy Seared Scallops with Peas, I'm reminded of a lovely dinner I enjoyed at a seaside restaurant. The flavors and textures came together in such harmony that I was inspired to recreate it at home. What I learned is that the key to perfectly seared scallops lies in ensuring they are dry before they hit the pan, which allows for that beautiful crust to form.

This recipe has evolved as I experimented with different accompaniments. Tossing in peas not only provides a touch of sweetness but also adds a pop of color that makes the dish visually appealing. Remember to control the heat; too high and you'll risk burning, too low, and you won’t get that lovely golden sear.

Why You Will Love This Recipe
A quick yet sophisticated dish that impresses any guest
Crispy texture contrasted with sweet, tender peas
Perfect for special occasions or an indulgent weeknight treat

The Art of Searing Scallops

Mastering the searing technique is crucial for achieving the perfect scallop. Begin by ensuring your scallops are thoroughly dried; moisture can prevent that beautiful golden crust from forming. I always press them gently with paper towels. Ideally, your skillet should be heated to medium-high—visualize a shimmering surface if you're unsure. Once the oil is shimmering, carefully place the scallops in the pan, taking care not to overcrowd them to maintain sufficient heat and ensure even cooking.

During the searing process, resist the urge to move the scallops around. Allow them to cook undisturbed for 2-3 minutes on each side. You’ll know it’s time to flip them when they naturally release from the pan and develop a golden-brown crust. This caramelization not only adds flavor but also an appealing texture that contrasts perfectly with the tender peas.

Enhancing Sweetness with Fresh Peas

Fresh peas bring an undeniable sweetness to this dish, acting as a perfect counterpart to the savory scallops. If using frozen peas, ensure they are completely thawed; you don't want to shock the dish with cold ingredients. When sautéing, look for the peas to develop a vibrant green color and a glossy appearance, which indicates they’re tender but still have a pleasant bite. Add the butter after searing the scallops to enhance richness without overwhelming the dish with fat.

Incorporating lemon juice at the end of the pea sauté not only brightens the flavors but also balances the richness of the scallops. You can experiment with other fresh herbs as well; basil or mint can offer an intriguing twist that complements the inherent sweetness of the peas beautifully.

Serving Suggestions and Variations

While this dish is delicious as is, don’t hesitate to elevate it with additional garnishes like a dollop of crème fraîche or a sprinkle of chili flakes for a mild kick. Serve it atop a bed of creamy risotto or beside a simple arugula salad for added texture and nutrients. Each bite brings out the richness of the scallops alongside the fresh crunch of the peas, resulting in a balanced and sophisticated meal that’s sure to impress.

Feel free to scale up the recipe when hosting a gathering. Just ensure you have a large enough skillet to accommodate a larger batch without overcrowding. Alternatively, consider preparing them in batches; keep cooked scallops warm on a baking sheet in a low oven (about 200°F/93°C) while you finish cooking the rest. This technique ensures that every guest receives perfectly cooked scallops, regardless of how many you're serving.

Ingredients

6 large sea scallops
1 cup fresh peas (or frozen, thawed)
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper to taste
1 tablespoon fresh lemon juice
Fresh herbs for garnish (optional)

Instructions

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering. Make sure the oil is hot enough to sear.

Sear the Scallops

Place the scallops in the pan, leaving space between each one. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.

Cook the Peas

In the same skillet, add the butter and peas. Sauté for 2-3 minutes until the peas are tender. Add lemon juice and season with salt and pepper.

Serve

Plate the scallops with the sautéed peas, garnish with fresh herbs if desired, and enjoy!

Pro Tips

Ensure the scallops are very dry before cooking to achieve a crispy exterior. Don’t overcrowd the pan or the scallops will steam instead of sear.

Storing and Reheating

If you have leftovers, allow the scallops to cool completely before transferring them to an airtight container; they can be stored in the fridge for up to two days. Keep the peas separate to maintain their fresh texture. When reheating, do so gently in a skillet over low heat. This helps prevent the scallops from becoming tough and ensures the peas do not lose their vibrant color.

For best results, consider reheating the scallops alongside the peas to bring the meal back to life. Add a tablespoon of butter to the skillet to help reintroduce moisture while also enhancing the flavors. Remember that scallops can easily overcook when reheated, so keep a watchful eye and heat just until warmed through.

Dietary Modifications

For those with dietary restrictions, this recipe is quite adaptable. If you're looking for a lighter option, swap the butter for additional olive oil or a plant-based butter alternative. This adjustment will keep the dish rich in flavor without compromising dietary preferences. For vegans, you can replace the scallops with hearty alternatives like marinated king oyster mushrooms, which provide a satisfying texture and absorb flavors well.

If you're trying to limit carbs, serve the dish over a bed of sautéed greens rather than traditionally higher-carb sides. This not only maintains the elegance of the meal but also layers in additional nutrients without overshadowing the main ingredients. Embrace the versatility of the dish, and feel free to experiment with seasonings and components to fit your unique dietary needs.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and dry them before cooking for best results.

→ What can I serve with scallops?

These scallops pair wonderfully with a light salad, risotto, or over a bed of creamy polenta.

→ How can I tell when scallops are done?

Scallops are done when they're opaque in the middle and have a golden crust on the outside.

→ Can I add other vegetables to the dish?

Absolutely! Asparagus or snap peas are great alternatives that complement the scallops well.