Pan-Seared Scallops with Pea Purée & Butter Sauce
- Under The Grapevine
- Jul 23
- 4 min read
Elegant, uncomplicated, and all about the quality of the ingredients
Some dishes don't need elaborate techniques or endless ingredients to make an impression. Perfectly cooked scallops are one of them. Golden and lightly caramelised on the outside while remaining wonderfully tender within, fresh scallops are at their very best when treated with restraint. A silky pea purée adds natural sweetness, while a classic butter sauce provides richness without overwhelming the delicate flavour of the shellfish.
Whether served as an elegant starter or as the opening course of a special dinner, this is a dish that celebrates simplicity, precision and beautiful produce.
Under The Grapevine Wine Pairing
Scallops call for wines with freshness, purity and finesse rather than power. A mineral-driven Chardonnay, elegant Chablis or refined English Sparkling Wine are classic companions, their lively acidity cutting effortlessly through the butter sauce while complementing the sweetness of the scallops. For something a little different, an expressive Albariño or a beautifully textured Godello works wonderfully, bringing citrus freshness and subtle saline notes that echo the flavour of the sea.
Our favourite pairing? Joan Sardà Brut Nature Reserva. Its crisp acidity, delicate brioche notes and fine mousse provide exactly the lift this elegant dish deserves.
Ingredients (Serves 4)
For the scallops
12 fresh king scallops
1 tbsp sunflower or rapeseed oil
1 tsp butter
Sea salt
Freshly ground black pepper
Lemon wedges
For the pea purée
25 g butter
1 shallot, finely chopped
50 ml vegetable stock
250 g frozen peas
Sea salt
Freshly ground black pepper
For the butter sauce
100 g chilled unsalted butter, diced
1 shallot, finely chopped
2 black peppercorns
100 ml dry white wine
2 tbsp double cream
Sea salt
Freshly ground black pepper
Start Cooking
1) Prepare the pea purée
Melt the butter over a gentle heat before adding the finely chopped shallot. Cook slowly for around five minutes until softened but not coloured. Add the vegetable stock and bring to a gentle boil before stirring in the peas. Simmer for 3–4 minutes until tender. Drain the peas, reserving a little of the cooking liquid. Blend until smooth, adding a splash of the reserved stock until you reach a silky consistency. Season to taste and keep warm.
2) Make the butter sauce
In a small saucepan, melt a small cube of butter before gently softening the shallot with the peppercorns. Add the white wine and reduce by approximately three-quarters. Stir in the cream and allow it to reduce slightly before whisking in the remaining chilled butter, one cube at a time, until the sauce becomes smooth and glossy. Remove the peppercorns, season carefully and keep warm without boiling.
3) Cook the scallops
Pat the scallops completely dry using kitchen paper before seasoning lightly with sea salt and freshly ground black pepper. Heat a heavy frying pan until very hot before adding the oil. Place the scallops into the pan, leaving space between each one. Resist the temptation to move them. Cook for around 2 minutes on the first side until beautifully caramelised. Turn each scallop and cook for approximately 1 minute on the second side. Add the butter to the pan and spoon the foaming butter continuously over the scallops during the final minute of cooking. Serve immediately.
4) How to serve
Spoon the warm pea purée onto each plate. Arrange three scallops on top before gently spooning over the butter sauce. Finish with a wedge of fresh lemon and, if you like, a little finely grated lemon zest or freshly chopped parsley. Simple. Elegant. Timeless
Why this dish works
Every component has a purpose. The sweetness of the peas complements the natural sweetness of the scallops without overpowering them. The butter sauce brings richness and depth while the acidity from the white wine keeps everything beautifully balanced. A squeeze of fresh lemon at the table lifts every flavour and reminds you why seafood and citrus have always belonged together.
Wine and spice notes
Scallops naturally possess a delicate sweetness and a gentle saline character. That makes them ideal partners for wines with bright acidity, restrained oak and mineral freshness. The pea purée adds subtle sweetness, while the butter sauce introduces richness that welcomes wines with texture and fine acidity. Fresh herbs such as tarragon, chervil or parsley also pair beautifully, adding freshness without competing with the seafood.
Kitchen's tip
The secret to exceptional scallops is surprisingly simple: leave them alone. Once they hit the hot pan, resist moving them around. Allowing them to sit undisturbed creates the beautiful golden crust while keeping the centre perfectly tender. Scallops continue cooking for a few moments after leaving the pan, so serve them immediately.
Also delicious with
English Sparkling Wine
Brut Nature Cava
Chablis
Godello
Albariño
White Rioja
Dry Chenin Blanc
Mineral Chardonnay
From the Cellar
Our Merchant's Choice Joan Sardà Brut Nature Reserva
A beautifully dry traditional-method Cava with citrus freshness, delicate brioche notes and a wonderfully fine mousse. Its crisp acidity cuts through the richness of the butter sauce while enhancing the natural sweetness of the scallops.
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