Pan Seared Scallops with Lemon Herb Peas


What a beautiful weekend we had in New Jersey. On Sunday we took a ride out to a farmers market in PA to buy some grass fed locally produced meat and freshly grown vegetables. Kurt and I mostly eat seafood, but when we do eat meat we buy organic grass fed meats from animals that have not been eating stuff they shouldn’t.



I love Spring for its beautiful warm sunny days, blooming trees and colorful flowers. For lunch we stopped at a Mediterranean restaurant and shared a couple of dishes in the outdoor area. We started with a lobster bisque soup, then shared a delicious grilled octopus served on a bed of arugula topped with bruschetta. We also had grilled prawns and scallops on a bed of whole grain pasta made right there at the restaurant served with zucchini medley.



We stopped at the Olive n Grape shop and picked up a variety of olive oils and balsamic vinegars.



My inspiration for dinner came from the scallops we ate at the restaurant. I had bought a bag of english peas as Trader Joe’s a few days ago and needed to cook them before they spoiled. I pan seared gorgeous large scallops and served them with lemon herb peas with fresh parsley.


Pan Seared Scallops with Lemon Herb Peas

Prep time: 

Cook time: 

Total time: 

Serves: 2

Serving size: 3 scallops

  • 6 large scallops
  • ⅓ cup fresh english peas
  • 2 tbsp fresh parsley, chopped
  • juice of ½ lemon
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 2 tbsp olive oil
  1. Bring a small pot of water to a boil and cook peas for 3 minutes. Drain.
  2. Heat 1 tbsp olive oil, saute garlic for 1 minute, add peas, lemon and parsley. Season with salt and pepper.
  3. Pat each scallop with a paper towel, season with salt and pepper.
  4. Heat the rest of the olive oil and sear scallops 3 minutes on each side. Do not disturb, the scallop with release juices and it will steam instead.
  5. To serve, plate scallops, top with peas and enjoy.


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