In The Kitchen: Personal Chef Thomas Hudson cooks up lemon seared scallops

It’s a simple yet elegant dish that is perfect for special occasions or any day of the week.

Personal Chef Thomas Hudson shows how to make lemon seared scallops served with a dill tomato relish and pea puree.


6 Sea Scallops (serves 2)

1 Tablespoon Lemon Zest

1 Tablespoon Black Pepper

1 Teaspoon Salt

1 Teaspoon Garlic Powder


  1. Mix together the lemon zest, pepper, salt and garlic powder. Pat scallops until dry and season.
  2. Heat a pan with a drizzle of olive oil and a teaspoon of butter.
  3. When the oil is hot, sear the scallops for a minute and a half on both sides. This should give you a beautiful caramelized side.
  4. Remove the scallops from the pan, rest on paper towel for 30 seconds before plating.

Pea Puree Ingredients

1 Cup Green Peas (frozen)

Pinch of Ginger powder

1 Tablespoon Capers

1 Tablespoon Honey

Vegetable Stock


  1. Blend thawed peas with all the other ingredients, slowly adding the vegetable stock until you have a smooth, consistent puree.
  2. Transfer to a small sauce pan and keep warm until served.

Dill Tomato Relish Ingredients

3 Sprigs of Fresh Dill

1 Cup Cherry Tomatoes

1 Tablespoon Olive oil

1 Tablespoon Lemon juice


  1. Roughly chop tomatoes, finely chop the dill and mix together with the lemon juice and olive oil.
  2. Make this at least ½ hour before serving to allow flavors to merge.


  1. Place a spoon of the pea puree on the plate.
  2. Place a spoon of the relish on the puree slightly to one side.
  3. Do this three times on the plate with space in between each and place a scallop on top.
  4. Garnish with a drizzle of lemon infused olive oil, black sesame seeds and chopped chives. (optional)

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