Ingredients:

  • 16 large, dry-packed Sea Scallops (approx. 450 g), side muscle removed
  • 1 Tbsp Refined Avocado Oil
  • 1 tsp Unsalted Butter (optional)
  • ½ tsp Kosher Salt, divided
  • ¼ tsp Freshly Ground Black Pepper, divided
  • 2 Tbsp Fresh Lemon Juice, for finishing
  • 2 cups Frozen Peas (petits pois, defrosted slightly)
  • ½ cup Low-Sodium Chicken or Vegetable Stock (hot)
  • ¼ cup Fresh Mint Leaves (packed)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 clove Garlic, minced
  • Pinch of Salt and Pepper
  • 1 Tbsp Chives, finely snipped (for garnish)
  • Flaky Sea Salt (for finishing)

Instructions:

  1. Prepare the Scallops: Gently rinse the scallops under cold water. Remove and discard the tough, crescent-shaped side muscle if present.
  2. Dry the Scallops (The Golden Rule): Place the scallops in a single layer on a plate lined with several layers of paper towels. Place another layer of paper towels over the top. Press gently. Refrigerate for at least 30 minutes. Scallops must be bone-dry to sear.
  3. Sauté Aromatics: In a medium saucepan, heat the olive oil over medium-low heat. Add the minced garlic and sauté for 30 seconds until fragrant (do not brown).
  4. Blanch the Peas: Add the defrosted peas to the pan and cook for 2 minutes until hot.
  5. Blend the Purée: Transfer the peas, sautéed garlic, mint leaves, and half of the hot stock to a blender. Blend until completely smooth. Add the remaining stock incrementally to achieve a thick, velvety consistency. Season with salt and pepper to taste.
  6. Keep Warm: Transfer the purée back to the saucepan, cover, and keep warm on the lowest possible heat setting.
  7. Final Dry and Seasoning: Remove the chilled scallops from the fridge. Pat them dry one last time. Season generously with ½ tsp Kosher Salt and ¼ tsp Black Pepper just before cooking.
  8. Heat the Pan: Place the heavy-bottomed skillet over high heat until screaming hot. Add the high-smoke point Avocado Oil. The oil should immediately shimmer but not smoke heavily.
  9. Add Scallops: Carefully place the scallops into the hot oil in a single layer, ensuring there is ample space between each one. If necessary, cook in two batches. Do not touch them for the first 2 minutes.
  10. Achieve the Crust: After 2 minutes, check the underside for a deep, caramel-brown crust. Flip the scallops using tongs. Immediately add the optional butter to the pan. Baste the scallops with the melted butter/oil mixture for the final 90 seconds.
  11. Rest and Season: Cook the second side for 1.5–2 minutes until the centres are translucent but slightly yielding. Remove the scallops immediately to a clean plate. Drizzle the fresh lemon juice over the top.
  12. Spoon the Base: Ladle a generous spoonful of the warm Pea and Mint Purée into the centre of a plate and gently swirl it outwards with the back of the spoon.
  13. Arrange the Scallops: Place 4 scallops atop the purée.
  14. Garnish: Sprinkle the scallops with flaky sea salt and the snipped chives. Serve immediately.