Seared Scallops on Pea Puree

Name: Seared Scallops on Pea Puree
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Scallops 12; Prosciutto crudo sliced 3.5 oz; Peas fresh 4 cups; Water 0.4 cup; Fine salt to taste; Extra virgin olive oil to taste; Mint 20 leaves; Extra virgin olive oil 2 spoonfuls

it es br fr de

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Seared scallops on a bed of pea puree? It's like spring on a plate. Really. In northern Italy, especially along the coast, folks just adore dishes that flaunt what's fresh, and this scallop recipe is such a great example. The scallops are seared perfectly—like, super super perfect—keeping them tender on the inside with that golden crust outside. So good.

The sweet seafood bite pairs perfectly with the simple green pea cream underneath. The peas add just a hint of sweet flavor, and then there’s this splash of mint oil—aromatic and bright—that takes it up a notch. Oh, and the crispy prosciutto? Adds a fun salty crunch, contrasting with the soft scallops and smooth puree. And the colors pop—it's just beautiful—with that bright green puree and those slightly browned scallops. Looks as good as it tastes.

In some Italian regions, they love adding little twists—like saffron sauce for some color and earthiness. Or caramelized onions if you’re after something sweeter. And then there’s spinach and Jerusalem artichoke cream for more moist, earthy notes. These versions all keep it simple, focusing on classic scallop cooking techniques that really let the seafood shine.

Here’s the thing, this dish is not heavy at all; perfect when you want to impress but not feel stuffed. It comes together quickly too, if you’re after an easy scallop recipe. It’s got everything you need for a refined dinner or a special start to a meal, with flavors that feel just balanced and a bit fancy. Whether you’re putting together scallops with pea puree for a crowd or just whipping up a quick springtime seafood recipe, you end up with something that feels special but is pretty simple to make. It totally stands out as a favorite for anyone who loves Italian food and enjoys playing with crispy, tender seafood and bright veggies on the plate. Really good stuff.

INGREDIENTS

Scallops 12

Prosciutto crudo 3.5 oz (100 g) - sliced

for the pea puree: Peas 4 cups (1 kg) - fresh; Water 0.4 cup (100 g); Fine salt to taste; Extra virgin olive oil to taste

for the mint oil: Mint 20 leaves; Extra virgin olive oil 2 spoonfuls

Preparation

How to prepare Seared Scallops on Pea Puree

To prepare seared scallops on pea puree, first shell all the fresh peas 1 and blanch them in boiling salted water for 3-4 minutes 2 3.

Immediately cool them in ice water 4, then take half and transfer them to a container 5 with a little water 6.

Season with a pinch of salt 7, then blend everything with an immersion blender 8 to obtain a smooth, lump-free puree 9.

Remove the skin from the remaining shelled and blanched peas, season with oil 10 and salt 11, and set aside. Blanch the mint leaves in salted water 12 for a moment, just long enough to soften them 12.

Drain the mint leaves 13 and transfer them to ice water 14 to cool them while maintaining the vibrant green color. Squeeze the mint leaves well and place them in the mixer glass with 2 tablespoons of oil 15.

Blend with an immersion blender 16 to obtain a homogeneous sauce 17. Strain the mint oil through a fine-mesh strainer lined with a paper towel 18, then set aside.

In a non-stick pan, sauté the prosciutto over medium heat for a couple of minutes 19, until crispy 20. Transfer the prosciutto to a platter 21.

In the same pan, add a drizzle of oil 22 and sear the scallops on both sides 23 for a couple of minutes, or until they are golden brown on the surface 34. Once ready, place them on a paper towel.

At this point, you can assemble the dish: pour the pea puree in the center 25, place the scallops 26, and distribute the peeled and seasoned peas 27.

Add the crispy prosciutto pieces 28 and finish with a few drops of mint oil 29. Garnish with a few fresh mint leaves and serve your seared scallops on pea puree immediately 30.