Description
Seared scallops served with a smooth sweet pea puree, topped with crispy pancetta and a fresh gremolata of parsley, lemon zest, and shallots. This elegant dish balances rich seafood flavors with bright, fresh accents, perfect for a sophisticated dinner or special occasion.
Ingredients
Gremolata
- 1/3 cup fresh chopped parsley
- 2 teaspoons grated lemon zest
- 2 medium shallots, minced and divided
Main Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 3 ounces diced pancetta
- 1 clove garlic, minced
- 2 cups frozen sweet peas, thawed
- 1 cup low-sodium chicken broth
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- 12 large sea scallops, patted dry
Instructions
- Prepare the Gremolata: In a small bowl, combine the chopped parsley, grated lemon zest, and half of the minced shallots. Mix well and set aside to allow the flavors to meld.
- Cook the Pancetta: Heat one tablespoon of extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high heat. Add the diced pancetta and sauté until crisp and fully cooked, about 2 to 3 minutes. Remove with a slotted spoon and place on a plate, keeping it warm.
- Make the Pea Puree: In the same skillet, reduce heat to medium. Add the minced garlic and the remaining shallots, sautéing for about 2 minutes until fragrant. Stir in the thawed sweet peas and chicken broth, seasoning with salt and pepper. Bring to a simmer and cook for approximately 5 minutes. Then transfer the mixture to a food processor or blender and puree until smooth. Keep the puree covered and warm.
- Seared the Scallops: Wipe the skillet clean and heat the unsalted butter and remaining tablespoon of olive oil over medium-high heat until very hot. Season the scallops with salt and pepper. Add scallops to the skillet, cooking for 1½ to 2 minutes per side until golden and almost firm to the touch. Avoid overcrowding for a proper sear.
- Assemble and Serve: Spoon the warm pea puree onto serving plates. Top with the crispy pancetta pieces and seared scallops. Finish by sprinkling the reserved gremolata over the scallops for a fresh pop of flavor. Serve immediately and enjoy your sophisticated seafood dish!
Notes
- Make sure scallops are patted dry to achieve a proper sear and avoid steaming.
- If you don’t have pancetta, thick-cut bacon can be a substitute but will alter flavor slightly.
- The pea puree can be made ahead and reheated gently before serving.
- Use a cast-iron skillet for the best sear on scallops due to its even heat retention.
- Adjust seasoning in the pea puree according to your taste preferences.
- Serve immediately to enjoy the perfect textures and temperatures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
