Roasted Scallops with Pea Purée and Crispy Pancetta
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish has become my go to dinner when I want to impress without spending hours in the kitchen. Scallops are naturally high in protein and cook in minutes, making them perfect for a weeknight meal that feels fancy. The velvety pea puree provides a beautiful contrast to the perfectly seared scallops, while crispy pancetta adds that irresistible salty crunch. What I love most is how quickly everything comes together in under an hour, and the ingredients are simple enough to find at any grocery store. This is one of those recipes that looks restaurant quality but honestly couldn't be easier to pull off at home.
Ella x
Ingredients
- 12large sea scallops(patted dry)
- 473 mlfrozen peas
- 4 slicespancetta(diced)
- 4 tablespoonsbutter(divided)
- 1shallot(minced)
- 237 mlvegetable broth
- 3 tablespoonsfresh lemon juice
- 2 sprigsfresh thyme
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1garlic clove(minced)
- 8fresh mint leaves(for garnish)
Detail level
Instructions
- 1
Heat a skillet over medium heat and cook the diced pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
Tip: Save 1 tablespoon of the pancetta fat in the pan for searing the scallops.
- 2
In the same skillet, melt 1 tablespoon of butter over medium heat. Add minced shallot and garlic, sautéing for 2 minutes until fragrant.
Tip: Don't let the garlic brown, as it will become bitter.
- 3
Add the frozen peas and vegetable broth to the skillet. Bring to a simmer and cook for 8 minutes until the peas are very tender.
Tip: The peas should be soft enough to blend into a smooth purée.
- 4
Remove the thyme sprigs and transfer the pea mixture to a blender. Add 2 tablespoons of butter and blend until completely smooth. Season with salt and pepper, then set aside.
Tip: For extra creaminess, add a splash of heavy cream or reserved cooking liquid if too thick.
- 5
Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper.
Tip: Moisture on the scallops prevents proper browning, so thorough drying is essential.
- 6
Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the scallops for 2-3 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the scallops while searing—let them develop a golden crust undisturbed.
- 7
In a small saucepan, combine lemon juice with 2 tablespoons of butter over low heat, whisking until emulsified into a light sauce. Season with salt and pepper.
Tip: Keep the heat low to prevent the sauce from breaking apart.
- 8
Spoon the warm pea purée onto each plate. Arrange 3 scallops on top, drizzle with lemon beurre blanc, and garnish with crispy pancetta bits and fresh mint leaves.
Tip: Serve immediately while the scallops are warm and the purée is at its creamiest.
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