Spring Pan-Seared Scallops Recipe

Looking to impress this season with a dish that’s both vibrant and nourishing? Crafted by Cal‑a‑Vie Health Spa’s Executive Chef Felipe Gonzalez Varon, our Spring Pan Seared Scallops is a celebration of fresh, seasonal flavor. Served with a delicate carrot mash, roasted baby artichokes, sweet potato hash, and a bright green pea sauce, this recipe balances herbaceous flavors in a way that feels like fine dining—right from your own kitchen.

Ingredients

For the Scallops

• 3 large sea scallops, muscle removed

• 2 Tbsp avocado oil

• 3 sprigs fresh thyme (or preferred herb)

• Salt, to taste

For the Artichokes

• 2 baby artichoke bottoms, trimmed

• 4 sprigs fresh thyme

• ¼ cup white wine

• 1 cup water or vegetable stock

• 1 tsp olive oil

• Salt and black pepper, to taste

• Lemon water (to prevent oxidation)

For the Pea Sauce

• 2 cups fresh or frozen peas

• 2 garlic cloves, minced

• 1 shallot, sliced

• ¼ cup white wine

• 1 cup vegetable stock

• 1 bunch parsley, cleaned

• ½ tsp salt

• 1 Tbsp avocado oil

For the Carrot Mash

• 1 lb carrots, peeled and cut into even chunks

• 1¼ Tbsp kosher salt, divided

• 1 herb sachet (5 thyme sprigs + 1 bay leaf, tied in cheesecloth)

• 8 cups water (reserve ½ cup after boiling)

• 1½ Tbsp extra-virgin olive oil

For the Sweet Potato Hash

• 1 white sweet potato, peeled and diced into ½-inch cubes

• 1 Tbsp avocado oil

• ¼ tsp salt

Instructions

1. Preheat Oven

• Preheat your oven to 350°F. You’ll use it throughout the recipe.

2. Make the Carrot Mash

• In a medium saucepan, combine carrots, herb sachet, 1 Tbsp salt, and water. Bring to a boil.

• Cook until carrots are fork-tender, about 8–10 minutes.

• Drain, reserving ½ cup cooking water. Discard the sachet.

• Return carrots to pot, mash with olive oil, and gradually add reserved liquid until desired consistency is reached.

• Season with remaining ¼ tsp salt. Cover and keep warm.

3. Cook the Artichokes

• Trim and clean artichokes, soak in lemon water to prevent oxidation. Pat dry.

• In a pot, heat olive oil over medium. Add artichokes and lightly brown on all sides.

• Add thyme, salt, and white wine. Simmer until wine reduces.

• Add enough water/stock to cover, place a parchment lid on top with a small vent, and gently simmer for 10–15 minutes until tender.

• Remove thyme, cool slightly, cut artichokes into quarters, and toss with olive oil, salt, and pepper.

• Place on one side of a parchment-lined sheet pan.

4. Roast the Sweet Potato Hash

• Toss diced sweet potatoes with avocado oil and salt.

• Spread on the other half of the same sheet pan or use a separate pan.

• Roast artichokes and sweet potatoes together for 10–15 minutes, turning potatoes once halfway through.

• Remove when golden and tender. Set aside.

5. Prepare the Pea Sauce

• In a saucepan, heat avocado oil over medium heat. Add shallots and sauté 1 minute.

• Add garlic, cook for another minute.

• Add peas and sauté for 2 minutes.

• Deglaze with white wine and reduce until nearly dry.

• Add vegetable stock and salt. Simmer for 4–5 minutes.

• Transfer to a blender, add parsley, and blend until smooth. Adjust seasoning. Keep warm or chill if preparing in advance.

6. Sear and Roast the Scallops

• Pat scallops dry and lightly season with salt.

• In an oven-safe skillet, heat avocado oil over medium-high heat until it shimmers.

• Place scallops in the skillet and sear undisturbed for 2 minutes.

• Add thyme sprigs, then transfer skillet to the oven and roast for 4 minutes.

• Remove from the oven and set scallops seared-side up to rest slightly before plating.

Plating & Assembly

• Spoon 3 tablespoons of pea sauce into the center of each plate and use the back of the spoon to swirl it outward.

• Add a generous scoop of carrot mash to the center.

• Arrange sweet potato hash and roasted artichokes around the mash.

• Top the carrot mash with scallops.

• Garnish with edible flowers or microgreens if desired.

Serve hot and enjoy!