Seared Scallops with Lemon Caper Butter Over Truffle Pea Purée

Boil 2 cups of frozen sweet peas in salted water for 3 minutes until tender, then drain well.

In a blender or food processor, combine the warm peas, 1 tbsp unsalted butter, 2 tbsp heavy cream, 1/2 tsp white truffle oil, and 1/4 tsp Kosher salt. Blend until very smooth, then cover to keep warm.

Thoroughly pat dry 1 lb of large sea scallops (about 10 scallops) with paper towels. Season both sides evenly with the remaining 1/4 tsp Kosher salt and 1/4 tsp black pepper.

Heat 1 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering but not smoking.

Add the scallops to the skillet, ensuring they do not touch. Sear undisturbed for 2 minutes until a golden-brown crust forms on the bottom.

Flip the scallops, then immediately add the remaining 2 tbsp unsalted butter and 1 minced garlic clove to the pan. Baste the scallops continuously with the foaming butter for 1 minute until cooked through, then transfer them to a plate.

In the same skillet over medium heat, pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits. Simmer for 1 to 2 minutes until the liquid is reduced by half.

Stir in 1 tbsp fresh lemon juice and 1 tbsp drained capers. Remove the pan from the heat and stir in 1 tbsp chopped fresh parsley.

To serve, spoon the warm pea purée onto two warmed plates, swooshing it elegantly with the back of a spoon. Arrange the seared scallops over the purée and drizzle with the warm lemon caper butter sauce.