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Seared Scallops with Pea Puree
Pan-seared scallops over a bright green pea puree with crispy pancetta. Patting the scallops completely dry before they hit the pan is essential, since any surface moisture is what stops them from developing a golden crust.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
medium
Cuisine
Australian
Ingredients
16fresh scallops, roe on
100gpancetta, diced
300gfrozen peas
2 tbspbutter
1/4 cupcream
3 tbspolive oil
sea salt and pepperto taste
lemon wedgesto serve
Instructions
1
Cook pancetta until crispy. Remove.
2
Blanch peas 2 minutes. Drain. Blend with butter and cream to a smooth puree. Season.
3
Pat scallops very dry. Season.
4
Sear in hot oil 90 seconds per side until golden. Do not move.
5
Spread puree on plates. Top with scallops and pancetta.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
345
Protein
8.8g
Fat
29.8g
Carbs
11.8g
Fiber
4.3g
Sodium
301mg
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