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!
This scallops recipe and I have a relationship.
I’ve been holding 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!
Don’t be intimated to make scallops at home. They are actually one of the easiest seafood to cook!
Tips for making pan seared scallops
- Pat the scallops dry using a paper towel. Excess moisture on the outside of your scallops will prevent browning and caramelization and browned steak.
- 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.
- Once the the scallops are done cooking, remove them from the skillet immediately to prevent further cooking, and serve right away.
These scallops were fresh and buttery, the pancetta was flavorful and salty, and the pea puree was sweet and gorgeous. It was absolutely, unequivocally marvelous.
And unlike so many meals that come with high expectations, only to disappoint…this dish goes in my Top 20 of all time. No joke.
Other seafood recipes we love!
How To Make This Pan Seared Scallops Recipe
Scallops with Pea Puree and Crispy Pancetta
- 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
- 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 2-3 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.
adapted from Fine Cooking