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Seared scallops with green pea purée and creamy sauce on white plate, white wine and bottle in background.

Seared Scallops Beurre Blanc and Pesto Pea Puree

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine French
Servings 4 servings
Calories 732 kcal

Ingredients
  

For The 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 to taste

For The Pesto Pea Purée:

  • 2 cups water
  • 1 clove garlic peeled and crushed
  • 1 bag frozen peas (10 ounces)
  • 3 tablespoons pesto
  • 2 tablespoons Parmesan
  • Salt and pepper to taste

For The Seared Scallops:

  • 1 pound sea scallops
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions
 

Make The Beurre Blanc:

  • To make the beurre blanc, add the minced shallots, vinegar, and wine to a saucepan. Simmer over medium heat until it is reduced by more than half, about 5 minutes.
    Simmering minced shallots, vinegar, and white wine in a saucepan for Seared Scallops Beurre Blanc.
  • Slowly add the cream and stir to incorporate.
    Slowly adding heavy cream to the reduced shallots, vinegar, and white wine for beurre blanc.
  • 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 to taste.
    Whisking butter chunks into cream and shallots in a saucepan for beurre blanc.
  • Strain out the shallots with a fine mesh sieve.
    Straining shallots from the beurre blanc sauce into a Pyrex measuring cup.

Make The Pesto Pea Purée:

  • To make the pesto pea puree, boil the water in a saucepan, then add the garlic clove and frozen peas. Cook the peas until tender, about 3 minutes. Strain the peas, but reserve some of the liquid. Remove garlic clove. Add the peas to a food processor or blender with the pesto, and season with salt and pepper to taste. Pulse until you get a consistency you like. Use a little of the cooking water to thin if necessary. Remove from the food processor and mix in the Parmesan.
    Pesto pea puree topped with grated Parmesan cheese in a white bowl.

Sear The Scallops:

  • Pat the scallops dry with a paper towel, then season with salt and pepper. Heat a sauté pan over high heat. Add butter and oil. When the butter is melted, place scallops in the pan.
    Seared scallops cooking in a hot pan with butter and oil.
  • Leave them alone for about a minute and a half before flipping each scallop carefully. They will develop a golden crust.
    Searing sea scallops in a pan on a gas stove for Seared Scallops Beurre Blanc.
  • Add pesto pea puree to a plate. Arrange seared scallops on top, then pour beurre blanc on top.
    Seared scallops with creamy pea purée on a white plate, garnished with sauce, served with wine in the background.

Nutrition

Calories: 732kcalCarbohydrates: 23gProtein: 22gFat: 61gSaturated Fat: 35gSodium: 994mgFiber: 7g
Keyword Seared Scallops with Beurre Blanc and Pesto Pea Puree
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