Prep the Scallops
Remove the small, tough side muscle from each scallop. Pat them extremely dry with paper towels. Moisture is the enemy of a good sear; if they are wet, they will steam instead of caramelizing.
Pro Tip: Let scallops sit on paper towels in the refrigerator for 10 minutes before cooking to ensure they’re completely dry.

Create the Sweet Pea Puree
Bring a small pot of water to a boil. Add the frozen peas and blanch for 2 minutes until bright green. Drain well. Transfer to a blender with the cream, mint leaves, and a pinch of salt. Blend until completely smooth, about 1-2 minutes. Keep warm in a small saucepan over low heat.
Sensory Note: The vibrant green color and sweet aroma of fresh mint will fill your kitchen—pure springtime in a bowl.

Season and Sear
Season scallops generously with salt and pepper right before they hit the pan. Heat a large skillet over medium-high heat with avocado oil until it begins to shimmer (just before smoking).
Data Insight: A hot pan is essential—if the oil isn’t shimmering, your scallops won’t develop that beautiful golden crust.

The Perfect Crust
Place scallops in the pan in a single layer, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Do not move them! Flip carefully and add 1 tablespoon butter to the pan. Tilt the pan and spoon the foaming butter over the scallops for 1 additional minute. Remove from heat immediately.
Actionable Tip: The scallops are done when they’re opaque throughout and feel slightly firm to the touch—overcooking makes them rubbery.

Serve
Spread a generous spoonful of the warm pea puree onto each plate using the back of a spoon to create a swoosh. Place 3-4 scallops atop the puree. Garnish with microgreens, fresh herbs, or a drizzle of high-quality olive oil. Serve immediately.