Seared Scallops with Sweet Pea and Jalapeno Puree

  • serves 0

The pea and jalapeño purée has a nice bit of heat, and can be finished by topping some sautéed scallions and radishes, and seared scallops, and cutting the richness with a couple dollops of olive tapenade.

Courtesy of Dan Clapson of Dan's Good Side

4 Ratings
Directions for: Seared Scallops with Sweet Pea and Jalapeno Puree



1 yellow onion, finely chopped

3 clove garlic, halved

2 cup green peas, thawed

1 jalapeno, seeds removed, loosely chopped

½ cup half and half cream

2 tsp cane sugar

1 tsp paprika

½ cup fresh basil

salt and pepper

olive oil


⅓ cup kalamata olives, pitted

¼ cup capers

¼ cup fresh parsley

1 Tbsp olive oil

2 tsp lemon juice

1 tsp ground black pepper

Scallops and Vegetables

1 Tbsp butter

1 ½ cup radishes, trimmed and halved

1 bunch scallions, trimmed, loosely chopped

9 scallops

salt and pepper

1 Tbsp grapeseed oil



1. Start things off by cooking down the chopped onion and garlic with a little olive oil in a medium pot on medium-high heat. Next, add the green peas and chopped jalapeño to the pot and continue to cook for 5 minutes, stirring occasionally. Now, pour in the cream, along with sugar and paprika.

2. Once the mixture starts to bubble, reduce to medium heat and let simmer, uncovered, for another 5 minutes. Finally, toss in fresh basil and using an immersion blender or food processor, pureé the mixture until silky smooth. Return to pot, give a light seasoning with salt and pepper and keep warm on the stove.


1. Place all ingredients in a food processor or blender and purée until smooth. Since the olives are so salty, you won’t need any additional salt. Scoop into a small bowl and set aside until you’re ready to plate.

Scallops and Vegetables

1. Melt butter down in a medium pan on medium-high heat. Add the radishes and scallions to pan and toss a few times to coat. Let vegetables cook until the radishes become translucent and tender, about 6-8 minutes. Remove from heat and cover.

2. Last, but not least, pat scallops dry and season on both sides with salt and pepper. Heat grapeseed oil on high heat in a large pan. Carefully place the seasoned scallops into the hot pan and sear on each side until caramelized and crisp, approximately 1 minute per side.

3. To plate, spoon some of the warm pea and jalapeño purée into the centre of each plate, top with sautéed vegetables, then 3 scallops and a tiny dollop of tapenade on top of each.

See more: Spring, Seafood, Vegetables, Herbs, Main, Dinner


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