Seared Scallops with Minted Pea Puree

Mid-March and spring is arriving in the way it always does in Chicago: in suggestions rather than declarations. Fifty degrees on Tuesday, thirty-seven on Wednesday. Green things starting at the base of the tree on our block, visible only if you are looking for them. I am always looking for them in March.

I made the first batch of the year that feels like spring: a warm grain bowl with roasted asparagus and soft boiled egg and tahini dressing, served at room temperature. The asparagus was not local yet — it never is this early — but it was there and I bought it because I needed something that was not root vegetables and braised meat. It was bright and clean and exactly what March asks for.

School is in a quiet productive stretch. Two of my students have their IEP reviews this month and I am writing the documents that will shape their support plans for next year. I take this seriously in a way that I hope the parents who read these documents can feel — not just bureaucratically serious, but actually invested in getting the language right so the next teacher knows who these kids actually are, not just what their goals say.

We have been trying for two and a half months. I am not tracking it as closely as I was in January, which I think is healthy — I was counting in January in a way that was about anxiety management more than information. Now I am just living and trusting the living. Ryan is good at this in a way I aspire to. He is not a worrier. He is someone who does what he can and then tends the things in front of him. I am learning from this. The asparagus was good. The spring is coming. I am tending what is in front of me.

This recipe came together the same week I made that grain bowl — it has the same spirit, that same need for something that feels like a season turning rather than a season arrived. Minted pea puree has that quality: green and cool and alive in a way that root vegetables simply cannot be. I made this on a Thursday when the temperature had dropped back to thirty-seven and I wanted to eat something that still believed in May. Ryan ate two servings, which is its own kind of affirmation.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

1 1/4 lbs large sea scallops, side muscle removed, patted very dry
2 cups frozen peas (or fresh shelled peas)
1/4 cup fresh mint leaves, loosely packed
2 cloves garlic, smashed
1/3 cup low-sodium vegetable or chicken broth
3 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 teaspoon lemon zest, plus wedges for serving
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Flaky sea salt for finishing

Instructions

Cook the peas. Bring a small saucepan of salted water to a boil. Add the peas and cook for 2 to 3 minutes until just tender and bright green. Drain and transfer immediately to a blender or food processor.
Make the puree. Add the mint, garlic, broth, 1 tablespoon of olive oil, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the blender with the peas. Blend on high until very smooth, 1 to 2 minutes. Taste and adjust seasoning. Keep warm over low heat or transfer back to the saucepan on the lowest setting.
Prep the scallops. Pat scallops thoroughly dry with paper towels — this is the most important step for a good sear. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Sear the scallops. Heat a large stainless steel or cast iron skillet over high heat until very hot. Add the remaining 2 tablespoons of olive oil and swirl to coat. Place scallops in the pan in a single layer, making sure they are not touching. Sear without moving for 2 to 2 1/2 minutes until a deep golden-brown crust forms. Flip and add the butter to the pan. Cook 1 to 1 1/2 minutes more, spooning the foamy butter over the scallops, until just cooked through. The centers should be barely opaque.
Plate and serve. Spoon a generous pool of warm minted pea puree onto each plate. Arrange 3 to 4 scallops on top. Finish with a pinch of flaky sea salt and a squeeze of fresh lemon. Serve immediately.

Nutrition (per serving)

Seared Scallops with Minted Pea Puree — A Plate That Tastes Like Spring Arriving