Recipes|Featured Main
Scallops with Fresh English Peas
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:3-4 Servings
Ingredients
- ½ tablespoon olive oil
- 2 ounces diced bacon or pancetta, optional
- 1 small shallot, sliced (or leek or ramps)
- 1 clove garlic, minced
- 1 cup fresh shucked English peas
- Olive oil
- 1 tablespoon butter
- 9-12 large sea scallops
- Fresh pea purée:
- ½ cup fresh shucked English peas
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 3 mint leaves
- 6.39g olive oil
- 56.7g diced bacon or pancetta, optional
- 1 small shallot, sliced (or leek or ramps)
- 1 clove garlic, minced
- 236.59ml fresh shucked English peas
- Olive oil
- 12.78g butter
- 9-12 large sea scallops
- Fresh pea purée:
- 118.29ml fresh shucked English peas
- 12.78g extra-virgin olive oil
- 12.78g lemon juice
- 3 mint leaves
Tender scallops and crisp English peas come together in a light, flavorful recipe that celebrates the best of spring’s seasonal ingredients.
Preparation
STEP 1
Bring a small pot of salted water to a boil. Blanch fresh peas until bright green and only slightly tender, about 1 minute. Shock in either an ice bath or strain and cool under cold running water.
STEP 2
Heat a large non-stick skillet to medium heat. Coat with ½ tablespoon of olive oil. Add bacon or pancetta if using. Cook until crisped, about 5 minutes.
STEP 3
With a slotted spoon remove bacon and set aside leaving fat behind. To pan add sliced shallot (leeks or ramps) and garlic. Cook until tender, about 2-3 minutes. Transfer with a slotted spoon to a blender (if making puree) or add to plate with bacon.
STEP 4
Dry scallops with a paper towel. Season with salt and pepper.
STEP 5
Increase heat of pan to medium-high. Add another ½-1 tablespoon of olive oil and 1 tablespoon of butter if needed. Sear scallops on both sides until golden brown, about 1-3 minutes per side.
STEP 6
In the blender with shallots and garlic add ½ cup fresh blanched peas, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3 fresh mint leaves, salt and pepper. Purée until smooth. Taste for seasoning.
STEP 7
Add cooked bacon, ½ cup English peas, garlic and shallots (if not making puree) to pan with scallops. Top with a squeeze of fresh lemon juice and serve with pea puree if you choose to make it.