Seared Scallops Crispy Pancetta (Printable Recipe)
Pan-seared scallops over pea puree, topped with pancetta and fresh gremolata.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 large sea scallops, patted dry
02 -
3 ounces pancetta, diced
03 -
2 cups frozen sweet peas, thawed
04 -
1 cup low-sodium chicken broth
05 -
1 tablespoon unsalted butter
06 -
2 tablespoons extra-virgin olive oil, divided
07 -
2 medium shallots, minced, divided
08 -
1 clove garlic, minced
09 -
Salt and pepper to taste
→ Garnish (Gremolata)
10 -
1/3 cup fresh parsley, chopped
11 -
2 teaspoons grated lemon zest
12 -
1 medium shallot, minced
# Steps to Follow:
01 -
In a small bowl, combine chopped parsley, lemon zest, and half of the minced shallot. Set aside.
02 -
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté pancetta until crisp, 2–3 minutes. Remove with a slotted spoon and set aside.
03 -
In the same skillet, sauté garlic and remaining shallot over medium heat for 2 minutes. Add peas and chicken broth. Season with salt and pepper. Simmer for 5 minutes. Blend until smooth and keep warm.
04 -
Wipe skillet clean. Heat butter and remaining olive oil over medium-high. Season scallops with salt and pepper. Sear 1.5–2 minutes per side until golden and nearly firm.
05 -
Spoon pea puree onto plates. Top with scallops and pancetta. Sprinkle with gremolata and serve immediately.
# Extra Tips:
01 -
Pat scallops dry to ensure proper searing and caramelization.
02 -
Use a cast iron skillet for best heat retention and even browning.
03 -
Do not overcrowd scallops in the pan to avoid steaming.