Pan-seared scallops on a bed of pea puree with vanilla-saffron sauce

2 servings; 35 min cooking

This dish is very special. With so few ingredients you can create real symphony of tastes. The freshness of the scallops complements perfectly the sweetness of the pea puree. And the sauce is really the cherry on the cake. Its saltines makes everything complete.

Be careful not to overcook the scallops. They can turn very easily into rubber if you leave them to long in the pan. But all in all you don’t need any masterchef skills to make this dish. I promise you that you will wow your guests if you surprise them with it.


8 small or 6 big scallops
1 tbsp butter
1 tsp olive oil
white pepper

for the pea puree
1 cup fresh or frozen peas
2 tbsp cream
1 tbsp tarragon
1 tbsp lime juice
white pepper

for the vanilla-saffron sauce
1 cup fish bullion
2 tbsp heavy cream
3 tbsp butter
1/2 tsp vanilla extract or 1/2 vanilla bean
1/3 tsp saffron
1 tsp coconut oil
white pepper



Pea puree: Heat pan with 1/2 l water on medium heat. Add the peas and boil until soft. Remove from the heat and drain. Use a blender or a stick-mixer to blend the peas, cream and tarragon. Add the lime juice and blend until smooth. Season with salt and white pepper.

Vanilla-saffron sauce: Mince the shallots fine. Heat the coconut oil in a pan and fry the shallots. Add the fish bullion and bring to the boil. Reduce with 2/3. Add the cream, vanilla bean and saffron. When it starts to get thick, add butter in parts. Use a whisk to incorporate the ingredients. Season with white pepper.  You don’t need any salt because of the fish bullion. Drain through a strainer and try to make a foam of it, using a stick-mixer.

Scallops: Heat butter and olive oil on a high heat. When the butter is hot enough, add the scallops. They need just 2 min per side until golden brown. Transfer to a kitchen paper to absorb the oil. Enjoy!

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