details
- Serves 2
- Prep time: 25 minutes
- Total time: 45 minutes
- 1/3 cup chopped fresh parsley
- 2 teaspoons finely grated lemon zest
- 2 medium shallots, finely chopped
- 3 ounces diced pancetta
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 cups frozen early sweet peas, thawed
- 1 cup chicken broth
- 12 medium sea scallops, patted dry and seasoned with salt and pepper
- 1 tablespoon butter
directions
In a small bowl combine the parsley, lemon zest, and one tablespoon of shallot (known as Gremolata.) Set aside.
In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the pancetta until crispy and cooked through, 2-3 minutes. Remove from pan, leaving some of the reserved fat in the pan. Set aside.
In the same pan, over medium heat, sauté the remaining shallots and garlic for about 3-4 minutes. Add the peas and broth and season with a little salt and pepper. Bring to a simmer and let cook for about 5 minutes.
Transfer the contents to a blender and puree to a smooth consistency. Return the puree to the pan, along with the cooked pancetta, cover and set aside to keep warm.
In a large nonstick skillet, heat butter and the remaining olive oil over medium-high until very hot. Add scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, about 3 minutes per side.
On serving plates, arrange the scallops on top of the puree and sprinkle with the Gremolata.
Notes: While the pancetta does add an extra dimension of flavor to this dish, you could easily omit it, if you're a fishetarian. You could also try using 1/2 cup water and 1/2 veggie stock, in place of the chicken broth.