Seared Scallops with Lemony Sweet Pea Relish

Photo: John Autry; Styling: Cindy Barr

Pat your scallops dry with paper towels, and sear them in a superhot cast-iron skillet.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 27 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 10.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.2g
  • Carbohydrate: 10.6g
  • Fiber: 1.5g
  • Cholesterol: 56mg
  • Iron: 1.1mg
  • Sodium: 513mg
  • Calcium: 53mg


  • 1 cup shelled fresh English peas
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup extra-virgin olive oil, divided
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 cup minced shallots
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 1/4 pounds large sea scallops
  • 1 1/2 cups pea shoots
  • 6 lemon wedges


  1. 1. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain and rinse with cold water; drain. Combine peas, 3 tablespoons oil, rind, juice, parsley, and shallots. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently.
  2. 2. Heat a large cast-iron skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper over scallops. Add half of scallops to pan; cook for 2 minutes on each side or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and scallops. Divide scallops evenly among 6 plates; top each serving with 2 1/2 tablespoons pea mixture and 1/4 cup pea shoots. Serve with lemon wedges.
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