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Scallops Primavera Recipe

Recipe by Pedro M. A. Neves

Scallops Primavera is a elegant Italian seafood dish combining tender seared scallops with fresh spring vegetables in a light white wine sauce. This restaurant-quality main course celebrates the delicate sweetness of scallops alongside vibrant seasonal produce, finished with fresh herbs and a silky pan sauce.

Ingredients

• 500g large sea scallops, patted dry
• 300g fresh asparagus, cut into 5cm pieces
• 200g fresh snap peas
• 150g baby carrots, halved lengthwise
• 100g fresh mushrooms, sliced
• 3 cloves garlic, minced
• 250ml dry white wine (Pinot Grigio recommended)
• 120ml heavy cream
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste
• Zest of 1 lemon

Instructions

1. Prepare all vegetables by washing and cutting asparagus into 5cm pieces, halving the baby carrots, and slicing mushrooms. Keep vegetables organized and ready for cooking.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus, snap peas, and carrots. Sauté for 5-6 minutes until vegetables are tender-crisp, then transfer to a plate.

3. Add remaining olive oil and 1 tablespoon butter to the same skillet. Add sliced mushrooms and cook for 3-4 minutes until golden, stirring occasionally. Add minced garlic and cook for 30 seconds until fragrant.

4. Season scallops on both sides with salt and pepper. Push mushroom mixture to the sides of the skillet and add remaining butter. Once foaming, place scallops in the center.

5. Sear scallops for 2 minutes on the first side without moving them, until golden brown. Flip carefully and sear for 1-2 minutes on the second side until opaque throughout. Transfer to a plate.

6. Pour dry white wine into the skillet, scraping the bottom to deglaze and release all flavorful browned bits. Simmer for 2 minutes to reduce the wine by half.

7. Stir in heavy cream and lemon juice. Return the sautéed vegetables to the skillet and stir gently to combine. Taste and adjust seasoning with salt and pepper.

8. Gently return scallops to the skillet, nestling them into the vegetable and sauce mixture. Cook for 1-2 minutes to heat through without overcooking the scallops.

9. Divide scallops, vegetables, and sauce among four bowls or plates. Garnish with fresh dill, parsley, and lemon zest. Serve immediately.

Substitutions

• Use medium shrimp instead of scallops for a similar texture and cooking time
• Replace heavy cream with crème fraîche or Greek yogurt for a lighter sauce
• Substitute snap peas with fresh green beans or bell peppers
• Use fresh tarragon or chives instead of dill for a different herbal note

Tips

• Pat scallops completely dry before searing; moisture prevents proper browning and crust formation
• Do not overcrowd the skillet when searing scallops; cook in batches if necessary to avoid steaming
• Prepare all ingredients before cooking begins, as the dish comes together quickly once the pan is hot
• Choose uniformly-sized scallops so they cook evenly; remove smaller ones first if sizes vary significantly

Primavera means 'springtime' in Italian, and this dish exemplifies the Italian principle of cooking with seasonal vegetables at peak freshness. The combination of delicate seafood with spring produce reflects traditional coastal Italian cuisine where fresh fish and local vegetables are celebrated simply with quality olive oil and wine.

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