Perfectly tender scallops with a golden crust every time, this scallops recipe is sure to impress, complete with a stunningly beautiful, restaurant-quality basil and sweet pea purée!
Save the Recipe!
If I have one dish up my sleeve that’s a total showstopper every single time, it’s my seared scallops under a bed of the most deliciously simple basil and pea sauce. I’ll show you How to Cook Scallops so they caramelize perfectly in a pan under high heat in just 2 minutes. The bright green sauce is creamy yet fresh (instead of your typical heavy butter sauce!), made in only 10 minutes.
You’re going to have everyone asking when you went to culinary school, after you whip up this bad boy!
This Is the Best Scallops Recipe
Whether you are looking to glow up your weeknight dinner rotation or you’re serving scallops for a special occasion, this scallops recipe is truly a showstopper for so many reasons!
- Effortlessly elegant
- Golden brown, caramelized sear
- Tender every time
- Delicious, easy basil and pea sauce
Ingredients
- Fresh sea scallops – look for “dry sea scallops” which are medium-sized, untreated scallops that are fresh, not frozen. It’s okay if they are labelled as “previously frozen” as long as they have a clean, fresh smell and aren’t slimy!
- Butter – scallops are best seared in butter for the most delicious, caramelized crust! If you’d rather not use butter, you can use avocado oil but the sear won’t be as deeply brown!
Basil Pea Purée (Optional)
- Frozen peas – frozen peas make the best bright green purée! Fresh peas are more grainy and don’t purée as well.
- Vegetable broth – a generous splash of veggie broth will thin out the sauce so it’s not too thick.
- Sweet onion – sweet onion adds texture and a slightly tangy-sweet flavor.
- Garlic – garlic adds that little extra something!
- Fresh basil – basil adds aromatic flavor and enhances the beautiful, green color of the sauce!
- Avocado oil – avocado oil creates a creamy sauce.
How to Buy the Best Scallops
Here are a few quick tips for buying scallops:
- Choose fresh “dry” scallops: “dry” scallops are untreated and caramelize the best when seared, unlike “wet” scallops that are soaked in preservatives. Also buy fresh scallops, not frozen ones, although “previously frozen” scallops are usually okay if you are buying from a reputable source like Whole Foods!
- Smell for freshness: if possible, smell the scallops before buying! They should smell clean and fresh like the ocean, not fishy or sour. You can also ask the fishmonger when the scallops were harvested or placed in the case.
- Check the color and texture: look for scallops that are creamy white or slightly pink and not slimy or mushy.
- Look for “sea” scallops: sea scallops are medium-sized and great for searing. Bay scallops are smaller and diver scallops are larger and require different cooking times.
How to Cook Scallops
Here’s how to make the best seared scallops with an optional (but highly recommended) basil and sweet pea sauce! This is an outline; see the recipe card below for full instructions!
Make the purée: add frozen peas to a pot with 1 ½ inches of water. Bring to a boil, and then maintain a simmer for 2 minutes. Drain peas and rinse them under cool water. Add the drained peas, broth, onion, garlic, basil, avocado oil, and salt and pepper to a blender. Blend until smooth and creamy.
Prep the scallops: peel off the side muscles. Pat the scallops dry.
Preheat the pan: Heat a large skillet over medium-high heat for 5 minutes. Then add 2 tablespoons butter. Once melted, add half of the scallops in a single layer.
Sear the scallops: Set timer for 90 seconds. After 90 seconds, flip scallops and sear for 30-60 more seconds. Immediately remove the scallops from the pan. Rinse pan. Repeat steps #5-7 for the second batch.
Serve: Sprinkle scallops with salt and pepper. Warm purée in the microwave. Serve scallops on a bed of the puree!
My Pro Tip
Pro Tips
1 ½ pounds = 15-25 sea scallops which makes about 4 servings.
The cooking times are for sea scallops, not diver or bay scallops (which are larger and smaller).
You can make the purée up to 3 days ahead, gently reheating in the microwave. But the scallops are best eaten right away!
Buy scallops only 1-2 days before cooking them! Raw scallops don’t last long in the fridge.
What to Serve With Scallops
I love this scallops recipe because the basil and pea purée is not only a delicious sauce, but it’s also a veggie so you don’t even need a side dish! But if you’d like to add on some sides, here are my favorite pairings:
- Risotto, Garlic Mashed Potatoes, or Smashed Potatoes are great for soaking up that extra sauce.
- For more veggies, try my Fried Cabbage that you can make ahead, Roasted Green Beans, or a fresh Kale Salad.
More Seafood Recipes You’ll Love!
Dinner
New England Fish Chowder
Easy Weeknight Dinners
BEST Shrimp Scampi Pasta Recipe
Easy Weeknight Dinners
Baked Cod (With Lemon-Parsley Panko)
Appetizers
BEST Classic Clams Casino Recipe
If you’ve tried this Scallops Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Perfect Seared Scallops Recipe
Equipment
- Blender
Ingredients
- 1 ½ pounds fresh sea scallops
- 4 tablespoons butter, or avocado oil
- Salt and pepper, to taste
Basil Pea Purée Sauce
- 1 pound frozen peas
- ½ cup vegetable broth
- 1 small sweet onion, roughly chopped
- 1 garlic clove, peeled
- ⅓ cup fresh basil leaves, packed
- ¼ cup avocado oil
- Salt and pepper, to taste
Instructions
- For the purée, add frozen peas to a small pot with about 1 ½ inches of water. Bring to a boil over high heat, and then maintain a simmer (over medium heat) for just 2 minutes, stirring halfway through.
- Immediately drain peas and rinse them under cool water in a colander to stop the cooking process and keep them bright green.
- Add the drained peas, broth, onion, garlic, basil, ¼ cup avocado oil, and a generous amount of salt and pepper to a blender. Blend until smooth and creamy, scrapping down the sides as needed. Set aside.
- For the scallops, peel off the side muscles (the small, tough flap on the side of each scallop). Gently pat the scallops dry with a paper towel.
- Heat a large skillet over medium-high heat for 5 minutes. Then add 2 tablespoons butter (or avocado oil if preferred, although the sear won’t be as golden!). Once melted, immediately add half of the scallops in a single layer.
- Set timer for 90 seconds. After 90 seconds, flip scallops to the other side and sear for 30-60 more seconds. The scallops are done when they golden brown and still “jiggle” slightly when poked but not as “jiggly” as raw scallops.
- Immediately remove the scallops from the pan onto a clean plate.
- Rinse your pan (repeat batches in the same butter or oil won’t taste good). Repeat steps #5-7 for the second batch.
- Sprinkle scallops with salt and pepper. Gently warm basil pea sauce in the microwave if desired (60-90 seconds). Serve scallops on a bed of the purée. Enjoy right away!
Video
Notes
- Depending on the exact size of your sea scallops, 1 ½ pounds = 15-25 sea scallops which makes roughly 4 servings.
- The amount of purée is enough for up to 1 ½ pounds of scallops. Feel free to halve the recipe if you don’t need as many scallops!It’s okay if the scallops are labelled as previously frozen when you buy them as long as they are not frozen when you buy them.
- The cooking times are for sea scallops, not diver or bay scallops (which are larger and smaller).
- Sprinkle some diced bacon or pancetta over the top for an indulgent, smoky-meaty touch!
- You can make the purée up to 3 days in advance, gently reheating in the microwave, but the scallops are best enjoyed right away!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had no idea how to cook scallops. Wet versus dry? Cut off the side muscle? Who knew! They came out great and saved my dinner party, plus your step-by-step instructions made it a breeze.
Awesome to hear the instructions were easy to follow and those little extra tidbits helped along the way ๐
Grace
This recipe is delicious and not to mention beautiful with the sweet pea puree. Thanks for the classy weekday meal idea!
๐ Aw thank you! Really glad you enjoyed!
Grace
I’ve been trying to find an easy scallop recipe because I was worried that I’ll totally botch them!! This recipe was perfect and they came out just right!!!!! Your video was so easy to follow. Thank you!
Love hearing this! Thanks for letting me know they turned out great!!
Grace