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
Sweet scallops of the sea meet sweet peas of the garden! This perfect quick cooking mash up highlights the delicate flavor of fresh peas. We love the addition of bacon and pea purée, but you can make this recipe without for an easy meal.
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.