Recipe · 35 min
Pan-Seared Scallops with Pea Purée & Grapefruit-Arugula Salad
- 35 min
- 2–6 servings
- 407 kcal / serving
Pan-seared scallops rest on a creamy pea purée, bright grapefruit arugula salad on the side; the textures contrast nicely, making it a satisfying weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 ½ cupsfrozen peas
- 1 clovegarlic
- 1grapefruit
- ¾ lbsea scallops
- grapefruits
From the pantry: black pepper, butter, unsalted, Dijon mustard, extra virgin olive oil, honey, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · hand blender or potato masher · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1 clovegarlic
- 1grapefruit
- grapefruits
Meat & seafood
- ¾ lbsea scallops
Frozen
- 1 ½ cupsfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| frozen peas | 1 ½ cups | 3 cups | 4 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grapefruit | 1 | 2 | 3 |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Rinse the arugula if needed and dry it well; peel and mince the garlic and set it aside.
- 2. Bring a medium saucepan of salted water to a boil, add the peas, and cook until bright green and tender, about 2–3 minutes; drain and reserve 1/2 cup of the cooking water.
- 3. In the same saucepan, melt a little butter with the minced garlic and the reserved water, then mash or blend until smooth to form the purée.
- 4. Whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a large bowl; peel and segment the grapefruit and add the segments to the dressing.
- 5. Add the arugula to the dressing and toss until it is evenly coated.
- 6. Pat the scallops dry, brush with a touch of olive oil, and season with salt and pepper on both sides.
- 7. Heat a skillet over medium-high heat and sear the scallops in a single layer until deeply browned and opaque, about 1 1/2–2 minutes per side; transfer to a plate when done.
- 8. Spoon the pea purée onto plates, top with the grapefruit-arugula salad, then finish with the seared scallops before serving.
Two tips
- Prep ahead: the pea purée and dressing can be made ahead and refrigerated, then reheated or refreshed before serving.
- Serving idea: if grapefruit isn’t on hand, use orange segments to add fresh citrus and balance the dish.
Nutrition per serving
- Calories
- 407 kcal
- Protein
- 28 g
- Carbs
- 36 g
- Fat
- 18 g
- Fiber
- 7 g
- Sodium
- 787 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.