Seared Scallops with Pea Puree

Ingredients

• 200g Frozen sea scallops
• 150g Canned sweet green peas, drained and rinsed
• 10g Salted butter
• 10g Garlic, raw
• 0g Iodized table salt

Method

1. 1Pat the frozen sea scallops dry with paper towels and let them sit at room temperature for 5 minutes to defrost slightly. This ensures a better sear and prevents excess moisture.
2. 2Prepare the pea puree: Add the drained canned sweet green peas (150g) to a blender or food processor. Add 2-3 tablespoons of water and blend until smooth and creamy (about 1-2 minutes). Season with salt and pepper to taste. Transfer to a small saucepan and keep warm over low heat, stirring occasionally.
3. 3Mince the garlic (10g) finely and set aside.
4. 4Season both sides of the scallops generously with salt and freshly ground black pepper, about 2-3 minutes before cooking.
5. 5Heat a non-stick skillet or stainless steel pan over medium-high heat for 2-3 minutes until hot (the pan should be quite hot for proper searing).
6. 6Add the butter (10g) to the hot pan and let it foam for 30 seconds, then add the minced garlic and let it toast for 15-20 seconds until fragrant.
7. 7Carefully place the scallops in the pan in a single layer (do not overcrowd). Sear for 2-3 minutes on the first side without moving them—they should develop a golden-brown crust.
8. 8Flip the scallops and sear for another 1.5-2 minutes on the second side until cooked through. The internal temperature should reach 145°F (63°C). Scallops are delicate—do not overcook or they'll become rubbery.
9. 9Remove the scallops from heat immediately.
10. 10Plate the warm pea puree on the center of the plate, arrange the seared scallops on top, and drizzle any pan juices over the dish.
11. 11Serve immediately while hot.