Seared Scallops With Mint, Peas, And Bacon
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 tsps
Lemon Juice (fresh)1 tbsp
Olive Oil (or more)Directions:
1
Add 2 Tbsp
2
Place scallops on a paper towel-lined plate and pat very dry with additional paper towels
3
Season both sides with 1/4 tsp
4
Salt and 1/4 tsp
5
Pepper total
6
Bring 1 cup water to a boil, covered, in a small pot
7
Add peas and 1/2 tsp
8
Salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen
9
Drain peas through a strainer set over a bowl; reserve cooking liquid
10
Meanwhile, add bacon to a large skillet and heat over medium-high
11
Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes
12
Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more
13
Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet
14
Add 1/2 cup cooked peas to bacon mixture
15
Purée lemon juice, 1/8 tsp
16
Salt, 1/8 tsp
17
Pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender
18
Add oil and pureé until smooth
19
Mint leaves and pureé until just combined but pieces of mint are still visible
20
Divide pea purée among 4 plates
21
Heat skillet with reserved fat over high until just barely smoking
22
Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side
23
Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp
24
Mint
25
Place scallops on a paper towel-lined plate and pat very dry with additional paper towels
26
Season both sides with 1/4 tsp
27
Salt and 1/4 tsp
28
Pepper total
29
Bring 1 cup water to a boil, covered, in a small pot
30
Add peas and 1/2 tsp
31
Salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen
32
Drain peas through a strainer set over a bowl; reserve cooking liquid
33
Meanwhile, add bacon to a large skillet and heat over medium-high
34
Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes
35
Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more
36
Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet
37
Add 1/2 cup cooked peas to bacon mixture
38
Purée lemon juice, 1/8 tsp
39
Salt, 1/8 tsp
40
Pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender
41
Add oil and pureé until smooth
42
Add 2 Tbsp
43
Mint leaves and pureé until just combined but pieces of mint are still visible
44
Divide pea purée among 4 plates
45
Heat skillet with reserved fat over high until just barely smoking
46
Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side
47
Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp
48
Mint