Grilled Scallops with Pea Puree and Crispy Pancetta
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This elegant dish is one of my go to recipes when I want to impress without spending hours in the kitchen. Sweet, tender scallops paired with a vibrant pea puree and crispy pancetta comes together in just 35 minutes, making it perfect for a weeknight dinner or special occasion. Peas are packed with protein and fiber, so you're getting something truly nutritious alongside the indulgence. The best part? This recipe uses simple, everyday ingredients that don't break the bank, yet it tastes like something from a fancy restaurant. Trust me, once you master this one, you'll be making it again and again.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 473 mlfrozen peas
- 113 gpancetta(diced)
- 1shallot(minced)
- 2garlic cloves(minced)
- 237 mlvegetable broth
- 3 tablespoonsheavy cream
- 3 tablespoonsbutter(divided)
- 1lemon(zest and juice)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- ¼ teaspoonsea salt for finishing
Detail level
Instructions
- 1
Cook diced pancetta in a skillet over medium heat until crispy, about 6-7 minutes. Transfer to a paper towel and set aside, reserving 1 tablespoon of the rendered fat in the pan.
Tip: Rendering the pancetta fat adds wonderful flavor to the pea puree.
- 2
In the same skillet with pancetta fat, sauté minced shallot and garlic until fragrant and softened, approximately 2 minutes.
- 3
Add frozen peas and vegetable broth to the skillet. Simmer for 5 minutes until peas are tender. Pour the mixture into a blender and puree until smooth, then stir in heavy cream, 1 tablespoon of butter, lemon juice, salt, and pepper. Keep warm on low heat.
Tip: For a chunkier texture, pulse the blender instead of creating a smooth puree.
- 4
Pat the scallops thoroughly dry with paper towels and season both sides generously with kosher salt and black pepper.
Tip: Dry scallops are essential for achieving a beautiful sear and crust.
- 5
Heat a grill pan or outdoor grill to high heat. Brush the grates lightly with oil to prevent sticking.
- 6
Combine olive oil with 2 tablespoons of butter and brush onto both sides of each scallop. Place scallops on the grill and cook for 2-3 minutes per side, depending on thickness, until opaque and firm to the touch. Avoid moving them during cooking.
Tip: Do not overcook scallops as they become rubbery. They should still have a slight give when pressed gently.
- 7
Spoon pea puree into the center of four plates. Arrange 4 grilled scallops on top of each portion of puree.
- 8
Garnish each plate with crispy pancetta, lemon zest, fresh thyme leaves, and a pinch of sea salt. Drizzle any remaining lemon juice around the plate before serving immediately.
Tip: Plate this dish just before serving to keep the scallops warm and the puree at its best temperature.
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