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
Place scallops on a paper towel-lined plate and pat very dry with additional paper towels
2
Season both sides with 1/4 tsp
3
Salt and 1/4 tsp
4
Pepper total
5
Bring 1 cup water to a boil, covered, in a small pot
6
Add peas and 1/2 tsp
7
Salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen
8
Drain peas through a strainer set over a bowl; reserve cooking liquid
9
Meanwhile, add bacon to a large skillet and heat over medium-high
10
Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes
11
Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more
12
Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet
13
Add 1/2 cup cooked peas to bacon mixture
14
Purée lemon juice, 1/8 tsp
15
Salt, 1/8 tsp
16
Pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender
17
Add oil and pureé until smooth
18
Mint leaves and pureé until just combined but pieces of mint are still visible
19
Divide pea purée among 4 plates
20
Heat skillet with reserved fat over high until just barely smoking
21
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
22
Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp
23
Mint
24
Place scallops on a paper towel-lined plate and pat very dry with additional paper towels
25
Season both sides with 1/4 tsp
26
Salt and 1/4 tsp
27
Pepper total
28
Bring 1 cup water to a boil, covered, in a small pot
29
Add peas and 1/2 tsp
30
Salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen
31
Drain peas through a strainer set over a bowl; reserve cooking liquid
32
Meanwhile, add bacon to a large skillet and heat over medium-high
33
Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes
34
Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more
35
Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet
36
Add 1/2 cup cooked peas to bacon mixture
37
Purée lemon juice, 1/8 tsp
38
Salt, 1/8 tsp
39
Pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender
40
Add oil and pureé until smooth
41
Add 2 Tbsp
42
Mint leaves and pureé until just combined but pieces of mint are still visible
43
Divide pea purée among 4 plates
44
Heat skillet with reserved fat over high until just barely smoking
45
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
46
Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp
47
Mint
48
Add 2 Tbsp