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This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.Serves four as an appetizer, two as a main course.
ingredients
tip
All-natural, “dry” sea scallops will sear better because they have not been soaked in STP (sodium tripolyphosphate), which causes them to retain water and gives them a longer shelf life. Untreated scallops will be fresher and will taste better, too.
1/2 cup finely chopped shallots
3 Tbs. extra-virgin olive oil; more for drizzling
1 tsp. minced garlic
2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
1 cup lower-salt chicken broth or water
Kosher salt and freshly ground black pepper
8 very thin slices pancetta
1/3 cup chopped fresh flat-leaf parsley
1-1/2 tsp. finely grated lemon zest
12 medium all-natural “dry” sea scallops
1 Tbs. unsalted butter
how to make
Position a rack in the center of the oven and heat the oven to 375°F.
Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.
Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.
Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.
In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.
Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.
Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.
From Fine Cooking 92, pp. back cover
photo: Scott Phillips
