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Scallops with Pea Purée
Pan-seared scallops served over a silky sweet pea purée with crispy pancetta and lemon butter. Patting the scallops completely dry before they hit the hot pan is what lets them sear and caramelise properly, since any surface moisture steams them instead of browning the outside.
Ingredients
Instructions
Cook pancetta until crispy; remove.
Boil peas; blend with butter, cream, and mint until smooth.
Pat scallops dry; sear in hot butter 2 min per side until caramelised.
Serve on pea purée with pancetta and lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
