Seared Scallops with Peas, Bacon, and Mint

Seared Scallops with Peas, Bacon, and Mint

Serves: 4

Prep Time: 15 minutes  

Cook Time: 15 minutes

Make-Ahead: Peas can be blanched up to 4 hours ahead, cooled, covered, and refrigerated.


2 1/2 cups shelled fresh peas (from 2 lb. peas in pod)

3 slices thick-sliced bacon, cut crosswise into 1/4-inch-wide strips

1/2 cup coarsely chopped shallots

2 tbs. coarsely chopped fresh mint

12 sea scallops, thawed, patted dry

2 tbs. olive oil


  1. In large saucepan of salted boiling water, cook peas for 2 minutes, or just until bright green and tender. Drain and transfer peas to bowl of ice water to cool. Drain well.
  2. Heat large heavy skillet over medium-high heat. Add bacon and cook, stirring occasionally, for 5 minutes, or until golden and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but a thin layer of fat from skillet.
  3. Add shallots and cook, stirring often, for 2 minutes, or until softened. Add peas and cook, stirring often, for 3 minutes, or until heated through. Stir in bacon and mint. Season with salt and pepper. Keep warm over very low heat.
  4. Meanwhile, season scallops with salt and pepper. Heat another large heavy skillet over high heat until very hot. Add oil, then scallops and cook 2 minutes, or until underside is golden brown. Turn scallops and cook 2 minutes more, or until other side is golden. Transfer scallops to paper towels to drain briefly.
  5. Divide pea mixture and scallops among 4 dinner plates and serve.
No Comments Yet

Leave a Reply

Back to Top