Sauteed Scallops with Pea Puree

Name: Thermomix recipe: Sauteed Scallops with Pea Puree
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 Batch Pea Puree; 4-6 sea scallops per serving (depending on size and your diners!); 1 Bunch asparagus, trimmed and cut into pieces; Generous Pinches pink salt flakes truffle variety if you have it; butter for frying; fresh thyme for garnish

Serves 4-6 Prep Time 5 minutes Cook Time 10 minutes Rated:

Sea Scallops with perfect creamy Pea Puree, as on the Thermomix can deliver!

Sauteed Sea Scallops with Pea Puree

We created this dish for our friends at Murray River Salt quite some time ago. it utilises the very delicious Pea Puree recipe that has been in my arsenal for as long as I have been doing this. The Thermomix is brilliant at purees, it cooks, then blends of course, and the colour remains bright and vibrant, which is more appealing than the result you get from a traditional cooking method. The pea puree is sweet and is the perfect foil against the creamy scallops and the crunchy salt flakes.

Here are my top tips for cooking scallops successfully;

Best Way to Cook Sea Scallops Using Butter

Prep the Scallops:

Rinse scallops under cold water and pat them completely dry with paper towels.

Remove the tough side muscle if still attached.

Season:

Lightly season both sides with salt and pepper.

Heat the Pan:

Use a heavy-bottomed skillet (cast iron is ideal).

Heat the pan over medium-high heat until very hot.

Add Butter:

Add 1-2 tablespoons of unsalted butter. Let it melt and slightly brown (but not burn) for a nutty flavor.

Sear the Scallops:

Place scallops in the pan, leaving space between them.

Sear for 1.5–2 minutes per side until they develop a golden-brown crust.

Avoid moving them while they sear to get a perfect crust.

Check for Doneness:

Scallops should be firm but still tender and slightly translucent in the center.

Total cooking time should not exceed 4–5 minutes.

Serve Immediately:

Drizzle any pan juices over the scallops and enjoy hot!

Pro Tip:

Don’t overcrowd the pan! Work in batches if necessary to maintain high heat.

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Need

1 Batch Pea Puree Recipe
4-6 sea scallops per serving (depending on size and your diners!)
1 Bunch asparagus, trimmed and cut into pieces
Generous Pinches pink salt flakes truffle variety if you have it BUY
butter for frying BUY
fresh thyme for garnish

Do

1: Make the pea puree and keep hot while you cook the scallops.
2: Heat a frying pan to a medium high heat and dollop in a little butter. When just sizzling, add the scallops in batches (no more than 8 at one time). Cook on one side about 8-10 minutes until perfectly caramelised, then flip just for about 1 minute on the other side. Repeat until all scallops are cooked.
3: Saute the asparagus spears in a little more butter in the same pan.
4: Serve the scallops on top of the pea puree, with the asparagus. Sprinkle with the truffle salt and garnish with a few thyme sprigs and leaves.
5: Serve immediately.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!