Pan-fried scallops with crispy pancetta and a pea puree. Scallops are a delicious starter for any dinner party, and they're genuinely easy to cook and prepare. Ingredients. Transfer scallops to a platter and keep warm in the oven. Ingredients. Servings 2 people. Pan-seared scallops are the best, especially because they have that nice burnt, brown color to it. When the pan is piping hot, add the Cook Time 25 minutes. Add peas and cream, and simmer for about 3 minutes. My husband couldn’t stop eating the pea purée, even though the scallops were impeccable, if you ask me. Keyword pan seared scallops, pea puree recipe, scallops with pea puree . As a result, I had to make more the next day to feed his craving, in a quest for this naturally sweet pea purée. Calories 350 kcal. My family and I loved it. If you like seafood, then this recipe is an easy way to cook a fabulous family dinner in only 20 minutes. Sauté shallots in butter for a couple of minutes or until translucent. Author Kiki Johnson. Pour into a blender and purée until smooth. Total Time 30 minutes. Press through a fine- meshed sieve for a smoother consistency. It did not work out that way, however. This recipe combines the sweetness of the scallops with the smoky earthiness of crisp pancetta, all counterpointed with the freshness of a pea and mint puree. 12 scallops, with coral, per person. Seared Scallops With Parmesan Pea Purée. Prep Time 5 minutes. Heat a sauté pan or cast-iron skillet over high heat. Serves four. The parmesan pea purée goes so perfect with the seared scallops. In this prosciutto-wrapped scallops with pea purée dish, in my mind peas are supposed to be playing second fiddle. To make PEA PURÉE: Melt butter in a frying pan.