Seared Scallops with Crispy Pancetta
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Pan seared scallops sit on top of rich pea puree, topped with crispy pancetta and Gremolata. A super easy dish, but tastes amazing and looks so elegant!
You could also serve the scallops with creamed peas, if preferred. Super easy and creamy!
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The Best Scallops Recipe
This scallops recipe and I have a relationship. I held onto it for almost two years. Moving it from folder to folder, room to room. Staring at it, dreaming about it. Even talking to myself about it.
Well, I finally made it, and guess what? It lived up to every single expectation ever! The scallops are pan seared until golden on the outside and buttery on the inside, the pancetta is flavorful and salty, and the pea puree is sweet and gorgeous. It is absolutely, unequivocally marvelous. The best part? This dish looks and tastes so fancy, but it is crazy simple to make.
Unlike so many meals that come with high expectations, only to disappoint…this dish goes in my Top 20 of all time. No joke.
What are Scallops?
Scallops are shellfish. They’re a bivalve mollusk – meaning the interior muscle is surrounded by two shells – and related to clams, oysters, and mussels. There are many varieties of scallop, but the most common are tiny bay scallops and large sea scallops. Their taste and texture is quite delicate and after a quick pan sear, they are incredibly sweet and tender.
Ingredients Needed
You only need a short list of ingredients to make this scallops recipe, but the end result is fantastic!
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Sea scallops – These are the star. Make sure you purchase large sea scallops and not tiny bay scallops. They should be a pale pink or light beige color with a soft texture.
- Gremolata – This garnish, or condiment, is made up of parsley, lemon zest, and shallot.
- Pancetta – This salt-cured pork belly can diced and cooked in a bit of olive oil.
- Pea Puree – Frozen (thawed) sweet peas are cooked in garlic, shallot, and chicken broth, then blended into a silky smooth puree.
Tips: How to Cook Scallops
Don’t be intimated to make scallops at home. They are actually one of the easiest seafood to cook!
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Pat the scallops dry using a paper towel. Excess moisture on the outside of your scallops will prevent browning and caramelization.
- Heat up a skillet until it’s really hot. I prefer cast iron for searing because they retain heat so well.
- Give your scallops plenty of space in between one another, so they sear and not steam.
- Sear the scallops on the first side without touching them. This is what helps develop that golden crust.
- Don’t let them sit in the pan. Once the the scallops are done cooking, remove them from the skillet immediately to prevent further cooking, and serve right away.
Serving Suggestions
The pea puree really serves as the side to these lovely scallops, but if you feel like you still need more to make it a complete meal, a simple side salad or arugula beet salad would pair well. Some crusty dutch oven bread is also great to mop up the pea puree.
More Stand Out Seafood Recipes:
- Honey Glazed Salmon
- Creamy Baked Halibut
- Shrimp Alfredo
- Crab Stuffed Salmon
- Shrimp Scampi
- Orange-Balsamic Shrimp Pasta
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Seared Scallops with Crispy Pancetta
Ingredients
- 1/3 cup fresh chopped parsley
- 2 teaspoons grated lemon zest
- 2 medium shallots, , minced, divided
- 2 tablespoons extra-virgin olive oil, , divided
- 3 ounces diced pancetta
- 1 clove garlic, , minced
- 2 cups frozen sweet peas, , thawed
- 1 cup low-sodium chicken broth
- 1 tablespoon unsalted butter
- salt and pepper
- 12 large sea scallops, , patted dry
Instructions
- In a small bowl combine the parsley, lemon zest, and half of the shallot. (This mixture is known as Gremolata.) Set aside.
- In a large skillet (preferably cast iron), heat one tablespoon of the olive oil over medium-high. Saute the pancetta until crisp and cooked through, about 2-3 minutes. With a slotted spoon, transfer them to a plate and keep warm.
- In the same skillet, over medium heat, saute the garlic and remaining shallot for about 2 minutes; add peas and chicken broth. Season with a little salt and pepper. Bring to a simmer and let cook for about 5 minutes. Transfer mixture to a food processor or blender and puree to a smooth consistency. Cover and keep warm.
- Wipe the skillet dry and heat the butter and remaining tablespoon olive oil over medium-high until very hot. Season the scallops with salt and pepper; add to the skillet and cook, flipping once, until golden on both sides and almost firm to the touch, about 1 1/2 to 2 minutes per side.
- Spoon some of the pea puree onto individual servings plates, topped with the pancetta and scallops. Sprinkle a little of the Gremolata on top and serve immediately. Swoon!!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Excellent. Just Excellent.
Delicious and Easy! I made this on a week night and it was quick and a huge hit. I had never cooked scallops and they came out perfect!
These are fantastic and so easy!
This was OUTRAGEOUSLY good. No words.
Wow, Just wow. Seriously one of the best scallop recipes I’ve ever tried. I’d give it 10 stars if I could.
These scallops looks awesome – cannot wait to make this!
This dis was absolutely harmonious. The scallops, peas, and pork will HEAVEN!
Ex chef here. Well still a chef, but more in the comfort of my own home. This dish is excellent. Kudos.
Made this for my husband and we both agreed that this is better than anything you’d get at a fancy restaurant. Outstanding. And it WAS indeed easy!
Scallops! Mmmm. So perfect this time of year with a glass of crisp white. The peas sounds savory. But when Chopper the Cook makes this for me he’ll be leaving out the pancetta.
Wish I liked scallops. That picture certainly makes me want to like them.
This was outstanding and such a special treat since I don’t cook scallops very often. LOVED it!
This dish seems out of my league – but I was feel ambitious. I seriously cannot believe how easy and fantastic this dish was. My husband said “don’t lose that recipe!”
Made this recipe as an anniversary dinner. Simply incredible dish. Cannot say enough about it. I wish scallops weren’t so expensive or I’d make this dish more often.
I had my fingers crossed that this dish would deliver all the hype and positive reviews and I can say IT 100% DID. WOWZA.
Wow. I’m bookmarking this and I promise not to hold on to it and move it from room to room, lol. Luckily I live in the Ocean State so seafood is pretty afordable here. I’m so making this. Looks delicious. It’s always great when a recipe turns out even better than you expected.
Looks incredible.
Looks great, I love the peas, so fresh
Looks so so good!!
I have never wanted seafood at 8am so badly in my life. Good lord, that looks good. And beautiful.