California Sunshine & Seared Scallops: A West Coast Take on a French Classic
Oh, mes amis, this is the exact lunch I crave when the morning coastal fog finally burns off over the Pacific. The inspiration came to me last Tuesday at the Santa Monica farmers market. I was chatting with Julian, my favorite citrus grower, who handed me a Meyer lemon so fragrant it literally smelled like sunshine. It instantly took me back to my culinary school days in Paris, standing in a cramped kitchen learning to pair delicate scallops with sweet peas. But I wanted something lighter today, something that feels like California. So, we are giving that French classic a West Coast glow-up. I blend fresh sweet peas with a buttery, ripe avocado instead of heavy cream, and finish the whole thing with a quick Meyer lemon beurre noisette. Yes, I am still fiercely opinionated about my butter, but we are keeping it bright! What makes this recipe so special to me is the beautiful contrast: the rich, velvety purée against the perfect, caramelized crust of the seafood. The absolute secret? You must use dry-packed scallops and a screaming hot pan. To make it your own, toss a handful of crispy fried shallots on top for crunch, and please, pour yourself a glass of chilled, slightly funky Chenin Blanc. Et voilà, perfection.
Featured Recipe
Quick-Seared Scallops with Sweet Pea-Avocado Purée & Meyer Lemon Beurre Noisette
This is the lunch I crave when the coastal California fog finally burns off. We are taking the classic French pairing of scallops and sweet peas, but giving it a sun-drenched glow-up with ripe avocado and a quick Meyer lemon brown butter. The secret to that perfect, caramelized crust? Dry-packed scallops and a screaming hot pan.
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Timeline
Ingredients
- 12 scallops large dry-packed sea scallops(Muscle removed, thoroughly patted dry)
- 1.5 cups fresh sweet peas(Thawed frozen peas work beautifully in a pinch)
- 1 ripe Haas avocado(Pitted and peeled)
- 2 tbsp Meyer lemon juice(Freshly squeezed)
- 1 tbsp Meyer lemon zest(Zested right before cooking)
- 3 tbsp unsalted butter(Divided use)
- 2 tbsp extra-virgin olive oil(Divided use)
- 1 medium shallot(Finely minced)
- 2 tbsp dry white wine(A bright Chenin Blanc or Sauvignon Blanc)
- 4 tbsp fresh tarragon leaves(Divided use)
- 1 handful pea shoots(For garnish)
- 1 tsp flaky sea salt(Divided use)
- 0.5 tsp black pepper(Freshly ground)
Instructions
- 1
Bring a small pot of salted water to a boil. While waiting, prep your ingredients: mince 1 medium shallot, measure out your zest and juice, and most importantly, use paper towels to aggressively pat dry 12 large dry-packed sea scallops.
5 min
Tip: Moisture is the enemy of a good sear. If your scallops are wet, they will steam instead of caramelizing.
- 2
Drop 1.5 cups fresh sweet peas into the boiling water and blanch for exactly 2 minutes until bright, vibrant green. Drain immediately and rinse under cool water to stop the cooking process.
2 min
Tip: Don't overcook the peas or your purée will lose that gorgeous spring color.
- 3
In a food processor, combine the blanched peas, 1 ripe Haas avocado, 1 tbsp Meyer lemon juice, 1 tbsp extra-virgin olive oil, 0.5 tsp flaky sea salt, and 2 tbsp fresh tarragon leaves. Pulse until smooth but still retaining a little rustic texture. Set aside at room temperature.
3 min
Tip: The avocado gives this purée a luxurious, buttery texture without needing a drop of heavy cream.
- 4
Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Add the remaining 1 tbsp extra-virgin olive oil. Just before they hit the pan, season the dried scallops with the remaining 0.5 tsp flaky sea salt and 0.5 tsp black pepper.
2 min
Tip: Wait until the oil shimmers and almost smokes. You want a screaming hot pan for a proper quick-sear.
- 5
Carefully place the scallops in the skillet, ensuring they do not touch. Let them sear entirely undisturbed for 2 minutes to build a beautiful golden-brown crust.
2 min
Tip: Do not peek! Resist the urge to move them around. Let the pan do the work.
- 6
Gently flip the scallops. Toss 1 tbsp unsalted butter into the skillet. As it melts and foams, tilt the pan slightly and use a spoon to baste the scallops with the butter for 1 to 1.5 minutes. Transfer the scallops to a warm plate.
2 min
Tip: Scallops cook incredibly fast. You want them just opaque in the center.
- 7
Lower the heat to medium. To the same skillet, add the remaining 2 tbsp unsalted butter and the minced shallot. Cook for 1 minute until the butter smells nutty and the shallots soften. Pour in 2 tbsp dry white wine to deglaze, scraping up any delicious browned bits from the bottom. Remove from heat and swirl in the remaining 1 tbsp Meyer lemon juice and 1 tbsp Meyer lemon zest.
2 min
Tip: This is a quick, rustic take on a beurre blanc—we call it a beurre noisette in France, but the Meyer lemon makes it pure California.
- 8
To serve, swoosh a generous spoonful of the room-temperature pea-avocado purée across your plates. Nestle the warm scallops on top, spoon the sizzling Meyer lemon brown butter over everything, and garnish with the remaining 2 tbsp fresh tarragon leaves and a 1 handful pea shoots.
2 min
Tip: Serve immediately while the pan sauce is still warm and nutty.
Chef's Notes
Buy your scallops dry-packed, I beg you. If they are sitting in a milky puddle at the fish counter, walk away. They have been treated with a solution that makes them retain water, meaning they'll just steam in your pan and you'll never get that gorgeous caramelized crust. Pour yourself a glass of whatever white wine you used for deglazing—a skin-contact Pinot Gris or bright Chenin Blanc is absolute heaven here.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.