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Seared Scallops with Beurre Blanc and Pesto Pea Puree

Seared Scallops with Beurre Blanc and Pesto Pea Puree

My husband just came home after being away for 2.5 months. To say that we are happy that he is home is an understatement. We really missed him and I am so happy to have my little family together again. (If you follow me on Instagram, you can see the video that I took of him surprising the kids, so cute.)

On a side note – single moms, I bow down to you. You have nothing but my love and respect.

While Wes was gone, dinner was really hit or miss around here. My kids are perfectly happy eating a bowl of cereal or a sandwich and after making dinners that they didn’t eat, I sort of gave up. And after awhile I got tired of eating the same thing over and over, so I made myself a few fancy dinners to enjoy after they were in bed. You know, the kind that you can actually chew and enjoy and that don’t require “more milk, please”, “I don’t want this”, or “This is yucky.”

This dinner takes 20 minutes from start to finish. I takes a little planning, but is perfectly doable and feels so decadent on a Wednesday. This would be a perfect date at home dinner for two.

how to make beurre blanc sauce

Beurre Blanc

1 shallot, minced
1/4 cup white wine vinegar
1/4 cup white wine
2 Tablespoons heavy cream
1 cup butter, cut into slices
Salt and pepper

Pesto Pea Puree

1 bag frozen peas
1 clove garlic, peeled and crushed
3 Tablespoons pesto
2 Tablespoons Parmesan
salt and pepper

Seared Scallops

Scallops
Salt and pepper
1 Tablespoon butter
1 Tablespoon olive oil

Seared Scallops with Beurre Blanc and Pesto Pea Puree

It is absolutely possible to pull this together in 20 minutes, but it takes some coordination. You need to use 3 burners on the stove and the blender (you could use a masher instead, but I like a smoother puree).

Here is my game plan:

1. Boil the water and drop in the garlic clove.
2. Start the reduction for the beurre blanc.
3. Add the peas to the water and cook for a few minutes.
4. Strain into the blender, reserve some of the cooking water. Put the lid on to keep them warm.
5. Heat your saute pan over high heat.
6. Dry the scallops, and season with salt and pepper.
7. Finish the beurre blanc.
8. Cook the scallops.
9. Puree the peas.
10. Plate.

How to make beurre blancTo make the beurre blanc, add the shallots, vinegar, and wine to a saucepan.

How to make beurre blancSimmer over medium heat until it is reduced by more than half, about 5 minutes.

How to make beurre blancAdd the cream.

How to make beurre blancAdd the butter chunks to the pan all at once.

How to make beurre blancTurn the heat to high and whisk while moving the pan until it has completely melted.

How to make beurre blancSeason with salt and pepper.

How to make beurre blancStrain out the shallots.

how to make pesto pea pureeTo make the pea puree, boil 2 cups of water and add the garlic clove. Cook the peas until tender, about 3 minutes. Remove garlic clove. Add to the blender with pesto, salt, and pepper. Pulse until you get a consistency you like. Use a little of the cooking water to thin if necessary. Remove from blender and mix in Parmesan.

how to sear scallopsTo sear the scallops, pat the scallops dry with a paper towel. Season with salt and pepper. Heat a saute pan over high heat. Add butter and oil. Place scallops in the pan.

how to sear scallopsLeave them alone for about a minute and a half on each side, they will develop a golden crust.

Seared Scallops with Beurre Blanc and Pesto Pea PureeTo plate, add pea puree to a plate. Top with scallops and pour  beurre blanc on top. (Beurre blanc recipe from Saveur.)

Seared Scallops with Beurre Blanc and Pesto Pea Puree

Print

Seared Scallops with Beurre Blanc and Pesto Pea Puree


Ingredients

Beurre Blanc

  • 1 shallot, minced
  • 1/4 cup white wine vinegar
  • 1/4 cup white wine
  • 2 Tablespoons heavy cream
  • 1 cup butter, cut into slices
  • Salt and pepper

Pesto Pea Puree

  • 1 bag frozen peas
  • 1 clove garlic, peeled and crushed
  • 3 Tablespoons pesto
  • 2 Tablespoons Parmesan
  • salt and pepper

Seared Scallops

  • Scallops
  • Salt and pepper
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

Instructions

  1. To make the beurre blanc, add the shallots, vinegar, and wine to a saucepan. Simmer over medium heat until it is reduced by more than half. Add the cream. Add the butter chunks to the pan all at once. Turn the heat to high and whisk while moving the pan until it has completely melted. Season with salt and pepper. Strain out the shallots.
  2. To make the pea puree, boil 2 cups of water and add the garlic clove. Cook the peas until tender, about 3 minutes. Remove garlic clove. Add to the blender with pesto, salt, and pepper. Pulse until you get a consistency your like. Use a little of the cooking water to thin if necessary. Remove from blender and mix in Parmesan.
  3. To sear the scallops, pat the scallops dry with a paper towel. Season with salt and pepper. Heat a saute pan over high heat. Add butter and oil. Place scallops in the pan. Leave them alone for about a minute and a half on each side, they will develop a golden crust.
  4. To plate, add pea puree to a plate. Top with scallops and pour over beurre blanc.

 

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  1. Kathy

    June 11th, 2014 at 10:45 pm

    This looks delicious! Glad your family is back together again!

  2. bakedbree

    June 12th, 2014 at 12:20 am

    Thank you! Me too!

  3. Denise | TLT

    June 12th, 2014 at 4:18 am

    Love the look of this dish. Anything with peas and scallops is a winner in my book, but this is just so elegant. Crazy kids you have for preferring cereals over this plate of goodness:) Glad to hear your family is back together again!

  4. bakedbree

    June 16th, 2014 at 4:38 pm

    I know, right? More for me. 🙂

  5. Joshua Hampton

    June 13th, 2014 at 12:17 pm

    I know how you feel, somehow. As much as I try to teach my kids not to be picky, I still end up making spaghetti or sandwiches for dinner just so they’d eat. This dish looks amazing. So elegant.

  6. bakedbree

    June 16th, 2014 at 4:37 pm

    Thank you Joshua. I don’t make anything different if we are all eating. I am fine with them not eating. They have a choice, and I am not a short order cook. It is hard though, but if they are hungry, they will eat. There is always something on the table that I know that they will eat.

  7. Colleen Pastoor

    June 16th, 2014 at 1:57 pm

    you make scallops look easy! I’ll have to try this on a night my seafood avoiding hubby is out of the house.

  8. bakedbree

    June 16th, 2014 at 4:33 pm

    Thank you! They really are easy, just be sure to not overcook them, then they get rubbery.

  9. Lauren @ Healthy Delicious

    June 29th, 2014 at 9:01 pm

    The color on those scallops is stunning!

  10. bakedbree

    June 30th, 2014 at 10:15 pm

    Why, thank you!

  11. T.Thomas

    August 22nd, 2015 at 5:14 am

    Very nice. There are several scallop and pea puree recipes on the web, but I like this one the best. I use a bit less pesto in the pea puree, but that’s just to my taste. I had never used buerre blanc with this dish before, and I don’t know why that is because I love buerre blanc and use it routinely on grilled fish and scallops. Anyway, thanks for your improvements to this great dish.

  12. bakedbree

    August 26th, 2015 at 11:43 pm

    You are very welcome. 🙂

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