Scallops with Pea Puree and Crispy Pancetta
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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
- 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.
Calories: 318kcal | Carbohydrates: 17g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 520mg | Potassium: 524mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1063IU | Vitamin C: 38mg | Calcium: 35mg | Iron: 2mg