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Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}

Libby with Lemony Thyme
5 from 1 vote
Course Entree or Appetizer
Cuisine Seafood
Servings 2


  • 8 Sea Scallops rinsed and patted dry
  • salt & pepper
  • 2 Tbl. butter
  • 8 Fresh sage leaves
  • 1/2 cup frozen sweet peas thawed
  • 1 Tbl. Parmesan cheese
  • 2-3 Tbl. olive oil
  • salt & pepper
  • 1 tsp. paprika
  • 1/4 cup olive oil


  • Prepare paprika oil ahead by combining 1/4 cup olive oil with 1 tsp. paprika in a small glass jar. Shake well to combine and let infuse for at least 6 hours.
  • In a medium skillet, melt butter over med-low heat then add sage leaves. Cook, stirring occasionally until butter turns golden brown. Remove sage leaves and most of the butter and reserve.
  • To prepare the sweet pea puree, add thawed frozen peas with Parmesan cheese, salt & pepper into a small chopper. With processor running, drizzle in enough olive oil to make a slightly chunky puree. Reserve.
  • Increase heat to medium and when pan is hot, add scallops, searing undisturbed 1-2 minutes per side.
  • Plate scallops on a spoonful of pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil.