Grilled Scallops with Pea Puree and Crispy Pancetta

Instructions

1. 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. 2

   In the same skillet with pancetta fat, sauté minced shallot and garlic until fragrant and softened, approximately 2 minutes.

3. 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. 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. 5

   Heat a grill pan or outdoor grill to high heat. Brush the grates lightly with oil to prevent sticking.

6. 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. 7

   Spoon pea puree into the center of four plates. Arrange 4 grilled scallops on top of each portion of puree.

8. 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.