Seared Scallops with Crispy Pancetta

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Seared Scallops with 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

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Keyword: pan seared scallops, Scallops recipe

Servings:

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!!

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