Seared Scallops with Lemon Herb Quinoa and Pea Purée
Picture yourself enjoying a dish that balances delicate Seared Scallops with Lemon Herb quinoa and a smooth pea purée. This recipe elevates a simple meal into an elegant dining experience, yet it's surprisingly easy to prepare. Perfect for a special occasion or a weeknight treat, this dish combines succulent, golden-brown scallops with bright, herb-infused quinoa and a creamy, vibrant pea purée.
Ingredients
- 1 pound sea scallops, patted dry
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1 cup fresh or frozen peas
- 1 tablespoon olive oil
- 2 tablespoons butter
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Microgreens or additional herbs for garnish (optional)
Instructions
- Cook Quinoa: In a medium saucepan, combine the quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the quinoa is fluffy and liquid is absorbed. Fluff with a fork, then stir in lemon zest, lemon juice, and chopped parsley. Set aside.
- Prepare Pea Purée: In a small pot, bring water to a boil and add peas. Cook for 2-3 minutes until tender, then drain and transfer to a blender. Blend until smooth, adding a splash of water if necessary. Season with salt and pepper to taste.
- Sear Scallops: In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Add butter in the last minute for added richness.
- Plate the Dish: To serve, spread a spoonful of pea purée on each plate, add a portion of quinoa, and top with several scallops. Garnish with microgreens or additional herbs if desired.
Cook’s tips
- Pat the scallops very dry with paper towels before searing to ensure a beautiful golden crust.
- Don't overcrowd the skillet; cook scallops in batches if needed to maintain proper heat.
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Blend the peas while they're still hot for a smoother, silkier purée.
- Add the butter at the end of searing to give the scallops a rich, nutty finish.
Substitutions
- Use frozen peas instead of fresh; just cook them for an extra minute.
- Swap quinoa for couscous or orzo for a different texture.
- Replace parsley with basil or mint for a fresh herb twist.
- Use ghee or coconut oil instead of butter for a dairy-free option.
- If scallops aren't available, try large shrimp or firm white fish fillets.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to keep the quinoa moist.
Frequently asked questions
How do I know when scallops are cooked?
They should be opaque and firm to the touch, with a golden crust on both sides. Avoid overcooking, as they can become rubbery.
Can I make the pea purée ahead of time?
Yes, you can prepare the purée up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.
Can I use frozen peas?
Absolutely, frozen peas work great. Just cook them for 2-3 minutes as directed, and they'll blend into a smooth purée.
What can I serve with this dish?
A simple side salad or some crusty bread would complement it nicely, or even a glass of white wine.
