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This dish is my go to whenever I want to impress without spending all day in the kitchen. The sweetness of the pea puree balances perfectly with the saltiness of pancetta while the scallops stay buttery and delicate with a perfect golden sear.
I finally made this after dreaming about it for months and it blew me away. Now it’s in my top twenty meals of all time.
Ingredients
- Sea scallops: fresh large and firm provide the buttery base of this dish
- Pancetta: salty and crispy gives a savory bite and contrast
- Frozen peas: thawed and sweet create the creamy puree
- Shallots: mild and aromatic build flavor without overpowering
- Garlic: adds depth and warmth to the base of the puree
- Chicken broth: low sodium helps create the right texture in the puree
- Olive oil: helps sear scallops and crisp the pancetta
- Unsalted butter: adds richness and helps scallops caramelize
- Fresh parsley lemon zest and shallot: make up the gremolata adding freshness
- Salt and pepper: essential for seasoning at every stage
Step-by-Step Instructions
- Make the Gremolata:
- In a small bowl mix chopped parsley grated lemon zest and half the minced shallot. This mixture brightens the final dish and should be set aside until plating.
- Crisp the Pancetta:
- Heat one tablespoon olive oil in a large skillet over medium high heat. Add the diced pancetta and cook until it turns deep golden and crisp about two to three minutes. Remove with a slotted spoon and set aside on a plate.
- Prepare the Pea Puree:
- In the same skillet reduce heat to medium. Add the remaining shallot and garlic. Cook for two minutes until softened and fragrant. Stir in the thawed peas and chicken broth. Season with a little salt and pepper. Simmer for five minutes then transfer to a food processor or blender and blend until smooth. Cover to keep warm.
- Sear the Scallops:
- Pat scallops very dry with paper towels. Heat remaining olive oil and butter in the skillet over medium high heat until hot and shimmering. Season scallops with salt and pepper. Add to skillet and sear without moving them for about two minutes per side until deeply golden and just firm to the touch.
- Plate and Finish:
- Spoon a generous amount of the warm pea puree onto plates. Top with seared scallops and pancetta. Sprinkle gremolata over the top for brightness and serve immediately.
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I love the gremolata in this dish. That pop of citrus and herb adds brightness that makes each bite sing. I made this once for an anniversary dinner and it has since become our celebration meal.
Storage Tips
Store leftover scallops and pea puree separately in airtight containers in the fridge. Use within two days for best texture. Reheat the puree gently over low heat and avoid overcooking the scallops during reheating.
Ingredient Substitutions
If pancetta is unavailable use thick cut bacon. For a dairy free version use a bit more olive oil instead of butter. Vegetable broth can be used in place of chicken broth.
Serving Suggestions
This dish is complete on its own but pairs beautifully with a light arugula or beet salad. Serve with crusty bread to scoop up the puree.
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Cultural Context
Scallops are a beloved ingredient in coastal European and American cuisines. This dish draws on Italian flavor cues with the pancetta and gremolata but modernizes it with bright presentation and simplicity.
Frequently Asked Questions About Recipes
- → How do I get a golden crust on scallops?
Make sure the scallops are very dry and the pan is hot. Avoid overcrowding and don’t move them during searing.
- → Can I use prosciutto instead of pancetta?
Yes, prosciutto can be used, but it may not crisp the same way. Cook it briefly and monitor closely.
- → Is fresh or frozen peas better for the puree?
Frozen peas work well as they are harvested at peak ripeness and are convenient. Just thaw before using.
- → What pan is best for searing scallops?
Cast iron is ideal for high heat and even browning. Stainless steel also works well if properly preheated.
- → Can I make the pea puree ahead of time?
Yes, the puree can be made ahead and gently reheated before serving to save time during prep.