Roasted Scallops with Pea Purée and Crispy Pancetta
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Perfectly seared scallops served atop a silky pea purée, topped with crispy pancetta bits and a bright lemon beurre blanc. A restaurant-quality dish that's surprisingly simple to execute.
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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