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* We are currently improving our shipping program and will relaunch Nationwide Shipping in May 2021. We appreciate your patience as we grow! In the meantime, please order for pick up and visit us at our Seattle-area Pop Up Shops. *
Scallops with Bacon, Shallot & Pea Purée

Scallops with Bacon, Shallot & Pea Purée

This recipe serves 4 (approx 8 scallops each).
  • 1.25 lbs Alaska Weathervane Scallops
  • 2 tsp sea salt & 1/4 tsp pepper
  • 2 cups frozen organic spring peas
  • 4 pieces of bacon, cut into 1/3" pieces
  • 1 medium shallot, sliced
  • 1 tbsp fresh lemon juice
  • 1-2 tablespoon olive oil
  • 2 tablespoons mint leaves

Defrost scallops in bowl of cold water until thawed. Pat dry and season with salt & pepper. Set aside.

Slice bacon and shallot.

Bring 1 cup of water to boil in small pot and add peas. Cook 4-5 minutes, until bright green and tender. Drain and set aside.

In a blender, purée lemon juice, 1/2 cup warm water, 1/2 tsp salt, 1/4 tsp pepper, 1 1/2 cups of the cooked peas (reserving 1/2 cup) and 2 tbsp fresh mint leaves in a blender. Add 1 tbsp olive oil and mix again, purée will be creamy but pourable. Divide the pea purée among 4 plates.

Add bacon and shallot to large skillet over medium-high heat (you will cook the scallops in this skillet, too). Cook bacon and shallot mixture approx 5 min, stirring frequently until bacon is just crispy. At the very end, add the reserved 1/2 cup of cooked peas and combine. Remove from pan and set aside.

Add 1-2 tbsp of olive oil to skillet with the leftover bacon grease and place scallops over the medium-high heat. Sear on each side, about 5-6 minutes, flipping halfway.

Immediately place scallops over plated pea purée and top with bacon & shallots.

I serve it with a loaf of crusty bread so you can soak up every last bite!

 

Recipe inspired by Epicurious "Seared Scallops with Mint, Peas and Bacon"

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