On Seared Scallops with Pea Puree and Bacon

Note: I thought the recipe I put in had saved…it had not…so THIS TIME with the correct recipe included…

If there is anything you should know about me, it’s that I LOVE scallops. Can’t get enough of them, but unfortunately, Frankie isn’t the biggest fan, so I don’t make them at home very often. HOWEVER, Frankie recently went to Denver for a lacrosse recruitment event (he is a man of many hats and talents if you didn’t know that already), so I thought, GREAT, now’s my chance! So I am presenting to you all my take on Scallops with a pea puree and, of course, bacon, which I think is absolutely a classic pairing with scallops don’t you agree?

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Seared Scallops with Bacon, and Pea Puree

Ingredients

  • 12 sea scallops, patted dry and side muscle removed
  • 2 cups frozen peas
  • 4 strips of bacon, cut into small pieces (I like to cut up the bacon when it’s horizontal).
  • 1 shallot, diced
  • Zest and juice from 1/2 lemon
  • 1 tablespoon olive oil
  • 2 tablespoons mint leaves, finely chopped
  • Salt & Pepper

Instructions

  1. In a small sauce pan, bring 2 cups of water to boil. Keep the heat on medium high, add your peas and 1/2 tsp of salt and cook until peas are bright green and tender (about 4-5 minutes). Being sure to save the cooking liquid, strain your peas over a large bowl. Set aside 1/3 cup of the cooked peas from the rest.
  2. In a food processor, combine the majority of your peas (minus the 1/3 cup), the lemon zest, juice, mint, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 cup cooking liquid. Blend till smooth, and you can add more liquid if needed. You can warm up your puree in a small saute pan or sauce pan if it cools too much while cooking your bacon.
  3. While your peas are cooking, salt & pepper both sides of the scallops.
  4. In a large skillet (non-stick or cast iron), add the bacon and heat over medium-high. Cook the bacon until the fat starts to render (about 4-5 minutes). When your bacon is almost cooked, reduce the heat to medium, and add in the shallots and stir consistently until they are lightly toasted (about 1-2 minutes). Use a slotted spoon to remove the bacon and shallots from the pan, and set them aside on a paper lined plate.
  5. In the same skillet, put the heat back up to medium high, and working in batches, adding more oil if needed, sear your scallops until it gets a golden brown crust (about 3 minutes each side). Allow to rest for 1-2 minutes on a paper lined plate.
  6. Serve on top of the pea puree and top with the bacon, shallots, and left over whole peas.

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