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!
pancetta, pea puree, scallops
Calories: 318 kcal
fresh chopped parsley
grated lemon zest
, minced, divided
extra-virgin olive oil
frozen sweet peas
low-sodium chicken broth
salt and pepper
, 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 nonstick skillet, 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 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.
Scallops with Pea Puree and Crispy Pancetta
Amount Per Serving
Calories from Fat 171
% Daily Value*
Saturated Fat 6g30%
Vitamin A 1063IU21%
Vitamin C 38mg46%
* Percent Daily Values are based on a 2000 calorie diet.