Scallops with Bacon, Shallot & Pea Purée
- 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"