Golden seared scallops served over a silky lemon pea purée with fresh herbs, microgreens, and a refined citrus finish.

Seared Scallops with Lemon Pea Purée & Microgreens

Elegant, delicate, and beautifully simple, these Seared Scallops with Lemon Pea Purée & Microgreens are a refined seafood dish that feels restaurant-worthy without being overly complicated. Golden scallops are seared until crisp on the outside and tender in the center, then served over a silky lemon pea purée with fresh microgreens for a bright, polished finish.

This recipe is perfect for an intimate dinner, a special occasion, or any evening when you want to bring something elevated to the table. The sweetness of the scallops pairs beautifully with the fresh green flavor of the pea purée, while lemon adds brightness and microgreens bring a delicate, elegant touch.

At The Verdant Table, this dish reflects the beauty of thoughtful simplicity: fresh ingredients, careful technique, and a finished plate that feels light, luxurious, and deeply satisfying.

Why You’ll Love This Recipe

It feels elegant, refined, and restaurant-worthy.
The scallops cook quickly and beautifully with a golden sear.
The lemon pea purée is fresh, bright, and silky.
It works as an appetizer, light entrée, or special dinner dish.
The ingredients are simple, but the presentation feels elevated.
It adds a beautiful pescatarian option to a plant-forward table.

Ingredients

For the Scallops

12 large sea scallops
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon fresh lemon juice
Lemon zest, for finishing

For the Lemon Pea Purée

2 cups frozen peas or fresh peas
1 small garlic clove
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons vegetable broth or water, plus more as needed
2 tablespoons fresh mint, basil, or parsley
1/4 teaspoon sea salt
1/8 teaspoon black pepper

For Garnish

Fresh microgreens
Fresh herbs
Lemon wedges
Drizzle of olive oil
Flaky sea salt, optional

Instructions

Bring a small pot of salted water to a boil. Add the peas and cook for 2–3 minutes, until bright green and tender.
Drain the peas and transfer them to a blender or food processor.
Add garlic, olive oil, lemon juice, lemon zest, vegetable broth or water, herbs, salt, and pepper. Blend until smooth and silky. Add more broth or water, 1 tablespoon at a time, until the purée reaches your preferred consistency.
Taste and adjust with more lemon, salt, or herbs as needed. Set aside and keep warm.
Pat the scallops very dry with paper towels. Remove the small side muscle if still attached.
Season the scallops with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the scallops in a single layer, leaving space between each one. Do not overcrowd the pan.
Sear for 2–3 minutes without moving them, until a golden crust forms.
Flip the scallops and add butter to the pan. Cook for another 1–2 minutes, spooning a little melted butter over the scallops as they finish.
Remove the scallops from the heat and finish with a small squeeze of lemon juice.
Spoon the lemon pea purée onto plates, then place the scallops on top.
Garnish with microgreens, lemon zest, fresh herbs, flaky salt, and a light drizzle of olive oil.
Serve immediately.

Tips for the Best Seared Scallops

Pat the scallops very dry before cooking. Moisture prevents a good sear.

Use a hot skillet so the scallops form a golden crust quickly.

Do not move the scallops too soon. Let them sit undisturbed for the first few minutes.

Avoid overcrowding the pan. Cook in batches if needed.

Scallops cook quickly, so watch them closely. They should be opaque and tender, not rubbery.

Serve immediately for the best texture and presentation.

Serving Ideas

Serve these scallops as an elegant appetizer with a small swoosh of lemon pea purée and microgreens. For a fuller meal, pair them with herbed couscous, roasted asparagus, lemon rice, a crisp green salad, or roasted baby potatoes.

For a refined dinner plate, add a few delicate herbs, a drizzle of olive oil, and extra lemon zest just before serving.

Substitutions

Use shrimp instead of scallops for a more budget-friendly option.

Try basil, mint, parsley, or dill in the pea purée depending on the flavor you prefer.

you can Use cauliflower purée, white bean purée, or parsnip purée instead of pea purée.

try Using ghee instead of butter for a richer sear.

For a dairy-free version, omit the butter and sear with olive oil only.

Storage Notes

Scallops are best served immediately after cooking. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day.

Reheat gently in a skillet over low heat just until warmed through. Avoid overcooking, as scallops can become tough.

The lemon pea purée can be made 1–2 days ahead and stored separately in the refrigerator. Reheat gently before serving.