SEARED SEA SCALLOPS & GINGERED PEA PUREE

Chances of setting off a fire alarm is a little high due to the the searing of the scallops. The key is to heat the pan a bit first; adding some butter to the oil helps brown the scallops a bit quicker without as much smoke.

Ingredients

Yield: 4 servings

2 cups shelled English peas

salt

1 large garlic clove

1 tablespoon freshly grated ginger

4 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

Freshly ground black pepper

Pinch cayenne (optional)

16 large sea scallops, about 1 1/2 pounds

Directions

Prepare the Pea Purée 

Step One
Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.

Step Two
Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.

Prepare scallops

Step Three
Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.

Step Four
To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

© 2025