Seared Scallops with Pea Puree and Mint Vinaigrette

Seared Scallops with Pea Puree and Mint Vinaigrette

Savor the flavours of spring with this delightful recipe. Not only is it elegant fare but it is packed with nutrients.
Prep Time30 mins
Total Time30 mins
Servings: 4
Author: Nicole Hamaker


  • 6 tsp olive oil divided
  • 2 leeks trimmed, rinsed and thinly sliced
  • 1/4 tsp sea salt divided
  • 1 tsp fresh thyme leaves
  • 3 cups frozen green peas
  • 3/4 cup low-fat milk plus additional if needed
  • 1 lb sea scallops
  • 1 tsp fresh lemon juice
  • 2 tsp white wine vinegar
  • 1 tsp minced fresh mint
  • 1/2 tsp raw honey


  • Heat a skillet on medium-low. Add 1 tsp oil and swirl to coat skillet. Add leeks and 1/8 tsp salt and cook, stirring occasionally, until leeks are softened and just starting to brown. Add thyme, peas and milk. Increase heat to medium and cook, stirring, until peas are heated through, about 5 minutes. Remove mixture from heat.
  • Reserve a handful of whole peas (about 1 cup) for garnish. Scrape rest of pea-milk mixture into a blender and purée until smooth, adding a bit more milk to thin, if necessary.
  • Heat a large, clean skillet on medium-high. Add 1 tsp oil and swirl to coat pan. Add scallops, leaving a bit of space between each to prevent steaming. Sear scallops for about 3 minutes per side, until golden brown and barely firm to the touch. Transfer scallops to a plate.
  • In a small bowl, whisk together remaining 4 tsp oil, lemon juice, vinegar, 1 tsp water, mint, honey and remaining 1/8 tsp salt.
  • To serve, spoon 1/2 cup pea purée onto each of 4 plates and sprinkle with some of the reserved whole peas. Top with 4 scallops. Spoon 2 tsp vinaigrette over top of scallops and serve.


Green peas offer loads of protein, fiber, vitamin K and C, manganese, and B-vitamins thiamin, folate and B6. Folate promotes healthy red blood cell formation while vitamin B6 helps keep your blood glucose levels within a normal range.
Adapted from Clean Eating Mag