Pan Seared Scallops with Tasty Pear Cream Sauce

Velvety pear cream sauce meets golden pan seared scallops in a dish that’s equal parts elegance and flavor—perfect for date nights, dinner parties, or when you want to treat yourself to a restaurant-worthy meal at home.

Scallops sizzlin’ like sweet sax notes on a warm night—tender, caramelized sea scallops kissed by the heat, then draped in a pear cream sauce smoother than silk sheets. Flavor peeps, this one ain’t just a recipe, it’s a whole mood on a plate.

Flavor Profile: Delicate and sweet with a buttery depth from the fresh scallops (thawed frozen scallops work) balanced by the fruity brightness of pears and the richness of cream.

Texture Profile: Golden crust on the outside, buttery tenderness within—each bite melts into the pear cream’s velvety embrace.

Cooking Technique & Time: Quick and precise—in a really hot pan, pan seared scallops cook in under 5 minutes, with the sauce prepared separately and finished in just 10 minutes more for an elevated yet approachable dish. High smoke point oil like avocado oil is best but in a pinch you can get by with olive oil.

Pear Cream Sauce Contribution:

The pear cream sauce brings a subtle fruit-forward sweetness, silky texture, and lush richness that complements the natural brininess of seared scallops, elevating the dish with refined balance. Pear isn't a typical ingredient in sauce but the mild sweet flavor pairs well with cooked scallops.

Beats and Eats (Music to pair with perfectly Seared Scallops)

Like Coltrane’s timeless ballad, this dish whispers elegance with every note—gentle, soulful, and unforgettable. The scallops provide the rhythm, crisp and steady, while the pear cream sauce flows like the saxophone’s velvet line, smooth and intoxicating. Together, they create a dining experience that feels intimate, like listening to jazz in a candlelit room.

Serve these pan seared scallops with a shaved fennel salad and citrus couscous salad for a complete fine-dining experience at home.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Seared Scallops with Pear Cream Sauce

Author: Marwin Brown

402kcal

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Prep 5 minutes mins

Cook 15 minutes mins

Total 20 minutes mins

Servings 2 people

Course Main Course

Cuisine Modern Soul Food

Ingredients

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Pear Cream Sauce

• ▢ 3 tablespoon Olive Oil
• ▢ 2 tablespoon All Purpose Flour
• ▢ 1 whole pear peeled, cored, and chopped
• ▢ 2 Cups Almond Milk
• ▢ Spices to taste:
• ▢ Black Pepper
• ▢ Sea Salt

Scallops

• ▢ 8 fresh dry sea scallops
• ▢ Kosher salt
• ▢ 1 tablespoon canola oil

Equipment

• ▢
  cast iron skillet

Method

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Pear Cream Sauce

1. Blend almond milk and pear in blender until smooth.
2. Add the oil to a pot on the stove and heat it at medium to high heat.
3. As the oil heats, sift the flour and add to the pan stirring vigorously.
4. Fry the flour in the oil for around 3 minutes, stirring the whole time, don't allow it to get too hot, turn down your heat if it starts to stick at any point.
5. Add the almond milk and pear mixture.
6. Continue to stir and allow the sauce to gradually thicken. You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes.
7. When you've reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add salt and pepper as well as any other spice you prefer.

Seared Scallops

1. Place scallops on a layer of paper towels and dry thoroughly.
2. Season with salt on all sides.
3. Heat oil in a large cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.
4. Cook scallops without moving them until well browned on first side, about 1 minute. Carefully flip scallops and cook until second side is browned, about 1 minute longer. Transfer scallops to a paper towel-lined plate to drain. Serve immediately with pear cream sauce.

Nutrition

Calories402kcalCarbohydrates22gProtein10gFat31gSaturated Fat4gCholesterol14mgSodium562mgPotassium226mgFiber4gSugar9gVitamin C4mgCalcium308mgIron1mg

Notes

• Moisture is the enemy. Dry the scallops thoroughly. I like to pat dry them with a paper towel then air dry them in the fridge uncovered.
• Season with salt just before searing
• Skillet should be very hot (smoking lightly). You oil/fat with high smoke point - canola, ghee, avocado oil
• When you add the scallops leave adequate space between each one to prevent any steaming which ruins the sear
• Resist the urge to move the scallops around while cooking. Let them sit still to brown properly. Plus if the pan is hot enough the scallops will easily release when they're ready

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