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Seared Scallops With Peas & Pancetta

12.6.13        fish | main | pancetta | spring



2 ¼ LB large sea scallops (bay & calico are too small for this dish)

1 C shelled fresh English peas

¼ C cooked diced pancetta or bacon

¼ C extra-virgin olive oil, divided

2-3 T unsalted butter – room temperature

¼ C minced shallots

1 ½ t salt, divided

½ t freshly ground black pepper, divided

1 ½ t grated lemon rind (zest)

2 T fresh lemon juice

2 T white wine

1 T yellowdot hot sauce

6 lemon slices with a slit half to center

1 T chopped fresh flat-leaf parsley

3 T finely chopped chives to garnish



Blanch pea: Cook in boiling water with 1-teaspoon salt for 2 minutes. Drain and plunge into ice bath until cold. Drain and pat dry.

Combine peas, 3 tablespoons oil, zest, juice, parsley, and shallots. Stir in ¼ teaspoon salt and ¼ teaspoon pepper; toss gently.

Add in cooked pancetta or bacon. Toss gently again.

Heat a large cast-iron skillet over medium-high heat.

Add 1 ½ teaspoons oil to pan and then the butter; swirl to coat.

There should be no pooling.

Sprinkle remaining ¼ teaspoon salt over scallops.

Add half of scallops to pan; cook for 2 minutes on each side or until desired degree of doneness. Repeat procedure with remaining 1 ½ teaspoons oil, butter and scallops. Add white wine to deglaze and add in Yellowdot and then toss scallops to coat. Divide pea mixture among 6 shallow bowls or plates – top each serving with equally divided scallops. Garnish with a light sprinkle of chive over scallop's and a lemon slice twisted at a scallop's edge.

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