Quick-Seared Scallops with Sweet Pea-Avocado Purée & Meyer Lemon Beurre Noisette

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.