Seared Scallop On Pea Puree

Few appetizers strike the perfect balance of elegance and simplicity quite like a seared scallop nestled on a silky vegetable purée. With their naturally sweet, ocean-kissed flavor and tender, almost buttery texture, scallops shine when paired with something equally refined but never overpowering. That’s where a smooth purée—whether made from vibrant green peas or sweet, earthy carrots—comes in.

Each option brings its own personality to the plate. Seared scallop on pea purée adds freshness and a gentle vegetal sweetness, while the carrot version offers a warm, mellow note and a rich golden hue. Either way, the purée acts as both a canvas and a complement, enhancing the scallops without stealing the spotlight.

A final flourish of microgreens provides just the right contrast—crisp, peppery, and bright—bringing freshness, texture, and visual appeal to this restaurant-worthy dish that’s surprisingly simple to prepare at home.

This dish is about versatility, beauty, and allowing quality ingredients to speak for themselves.

It’s said that we “eat first with our eyes” and the presentation on “Lion’s Paw” super large scallop shells is a feast. The flavors of the seared scallops take center stage while the puree wins an Oscar for best supporting cast along with the crisp, fresh microgreens. Print