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Seared Scallops With Peas & Pancetta
12.6.13 fish | main | pancetta | spring
Ingredients
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
Directions
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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