Tender Sautéed Scallops with Peas

This recipe makes cooking scallops approachable. Learn how to get a nice crust on the scallops yet keep them tender throughout. The scallops will be topped with a beurre blanc sauce.


Sauteed Scallops atop squash with peas and corn

Tender Sautéed Scallops with Peas

This recipe makes cooking scallops approachable. Learn how to get a nice crust on the scallops yet keep them tender throughout. The scallops will be topped with a beurre blanc sauce.
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Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Servings 1

Ingredients
  

  • ¼ lb scallops room temperature
  • salt to taste
  • pepper to taste
  • ¼ cup flour
  • 1 tbsp extra virgin olive oil
  • 1 yellow squash cut into ½" rounds
  • 1 tbsp butter
  • ¼ cup peas
  • ¼ cup corn
  • 1 tbsp white wine
  • green onions garnish

Instructions
 

  • Season scallops with salt and pepper. Into a small bowl place the flour and add the scallops. Toss until all the scallops are evenly coated in flour.
  • Season squash with salt and pepper. To a hot pan add ½ tablespoon of oil. Add in the squash so each piece is flat on the pan, and they are not overlapping. Cook for 3 minutes on each side. A brown crust should form on each piece. Remove from pan and set aside.
  • Into the hot pan that was used to cook the squash, add another ½ tablespoon of oil. Add in scallops so that none are overlapping. Cook for 2 minutes on each side. Add in an additional teaspoon of oil if the pan becomes dry. Remove from pan and set aside.
  • Into the same hot pan, reduce heat to medium and add butter. Add in peas and corn. Season with salt and pepper. Cook for 2 minutes. Add in white wine and stir. Immediately after, add scallops into the pan and stir.
  • To plate, lay rounds of squash flat on a plate. Place one scallop on top of each piece of squash. Spoon corn and peas around the plate. Garnish with green onions.
Keyword scallops, Seafood, yellow squash
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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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