Seared Scallops with Pea Puree

Name: Seared Scallops with Pea Puree
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 16 fresh scallops, roe on; 100g pancetta, diced; 300g frozen peas; 2 tbsp butter; 1/4 cup cream; 3 tbsp olive oil; sea salt and pepper to taste; lemon wedges to serve

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

Cook pancetta until crispy. Remove.

Blanch peas 2 minutes. Drain. Blend with butter and cream to a smooth puree. Season.

Pat scallops very dry. Season.

Sear in hot oil 90 seconds per side until golden. Do not move.

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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