Brown butter diver scallops, pea and mint purée

47E49C7B-E6A6-4172-BBDE-EE3D6DD34BC3brown butter diver scallops, mint and pea purée, black rice, cream sweet onions, quick pickled cucumber, pink rose petals


This might be my favorite dish yet! The sweetness of the onion, acidity of the cucumber, smooth fresh springy flavor of the purée, crunchy black rice, scallops fresh from the sea…it’s a perfect pop of happiness in your mouth!

Ingredients (pea purée):

  • 2 cups frozen peas
  • 1/8 cup oat milk
  • 2 T mint leaves
  • 1 cloves garlic, minced
  • 1/4 cup heavy whipping cream
  • 1 pinch sea salt flakes
  • 1/4 tsp black pepper powder

Cook all ingredients except heavy whipping cream on stove until warmed. Scoop out 2 T of peas for a later garnish. Purée the warm mixture and add heavy whipping cream. Serve warm.

Ingredients (the others):

  • 18-20 diver scallops
  • 1/4 cup canola oil
  • 1 pinch sea salt flakes
  • 1 tsp black pepper powder
  • 1 cup black rice
  • 4 T butter
  • 1/2 vidalia onion
  • 1 T heavy whipping cream
  • quick pickled cucumber
  • mint leaves for garnish
  • rose petals for garnish

The How To:

  1. Prepare rice in rice cooker with 2 T of butter—it should take about 25 minutes.
  2. Slice onion in very thin strips and sautée low and slow with 1 T of butter. This can cook forever just make sure they’re warming and cooking and not burning. I had my stove on about a “2” for this. Add 1 T heavy whipping cream toward the end. Salt to taste.
  3. Wash your diver scallops and dry thoroughly. Add canola oil to cast iron pan and crank to high heat, adding your black pepper powder. I used an 8/10 on my stove. When sizzling, sear each scallop about 2 minutes, flip, and sear for 1 1/2-2 minutes more.
  4. Remove scallops and place on baking rack with a clean paper towel underneath to catch the oil. Season with salt while hot.
  5. Melt the remaining 1 T of butter in a nonstick pan until it’s lightly browned. Use a brush to brush on scallops.
  6. Serve by garnishing with quick pickled cucumber, mint leaves, and rose petals.


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