Smashed Peas with Seared Scallops in Honey-Mint Vinaigrette

by Emily Kemme

Smashed Peas with Seared Scallops in Honey-Mint Vinaigrette

Fresh and easy doesn’t get any better than this simple, yet elegant meal, with its vivid color and complimentary flavors. Buy the scallops the day you plan to serve them to take advantage of their best, slightly sweet, nutty taste. Prepare the smashed pea mixture and vinaigrette ahead of time, and let it sit while you and your guests relax. The scallops take only minutes, and dinner is ready at your leisure. Isn’t that the definition of summer pleasures?

For Smashed Pea Mixture:

3 large leeks, trimmed, rinsed well, white and light green sections only, thinly sliced

6 cups frozen peas, thawed (a 32 oz bag should do it)

1 T fresh thyme leaves

1 cup low fat milk

4 T olive oil, divided

salt and pepper to taste

24 large sea scallops, rinsed and patted dry


In large saucepan, warm 2 T olive oil. Sauté leeks until softened, about 7 minutes. Add peas, thyme, and milk. Bring to a low simmer, stirring to incorporate. Remove saucepan from heat. Let cool to room temperature. Spoon mixture into blender and purée to a chunky texture. Add more milk if necessary to reach desired consistency. Salt and pepper to taste. (Can be prepared several hours ahead. Cover and refrigerate puréed mixture. Rewarm before serving.)


Perfect for easy summer entertaining, sweet sea scallops pair with a subtly flavored pea and leek country style sauce.

Perfect for easy summer entertaining, sweet sea scallops pair with a subtly flavored pea and leek country style sauce.

For Honey-Mint Vinaigrette:

4 tsp extra virgin olive oil

2 tsp lemon juice

1 tsp white wine vinegar

2 tsp honey

2 tsp mint leaves, minced

salt, to taste

water, to thin to desired consistency


Combine first five ingredients in small bowl. Whisk to emulsify. Salt to taste, and add water to thin, if necessary.


For Seared Scallops:

In large skillet, warm remaining 2 T olive oil. Sear scallops for 3 minutes. Turn when flesh gives easily, and sear the other side for 3 minutes, until lightly browned. Serve immediately.

To serve:  Spoon pea mixture onto six plates. Place four scallops on top of peas. Spoon vinaigrette over scallops.

Serves 6.

Thank you to hosts Jenny and Tim Brynteson for the great recipe and meal!

Pair with Tomato-Watermelon Salad for a refreshing twist on a summer favorite.

RameyOur wine guru, Certified Sommelier, Stephanie Davis, of Winacea, LLC loved this recipe, and agreed with our hosts’ wine choice of oaked Chardonnay. Stephanie advises that high quality, oaked Chardonnay usually comes with a price tag, due to the cost of the oak barrels, and the length of time the wine spends in them. This requires extra “love” and time taken in the winemaking process, justifying the price. Ramey Wine Cellars makes beautiful Chardonnays, ranging from the $38 entry-level selections, to the $60 plus, single-vineyard showstoppers. Stephanie’s bottom line:  You can’t go wrong with Ramey.

If you are looking for a less expensive option in the $25-$35 range, Merryvale Vineyards and St. Innocent Winery are good choices.

Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!





Related Articles

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.