Name: Seared Scallops with Mint, Peas, and Bacon
Cook time: 22 minutes
Total time: 22 minutes
Yield: Serves 4
Ingredients: 12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds); Kosher salt and freshly ground black pepper; 2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas; 3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips; 1 medium shallot, cut crosswise into thin rings; 1 1/2 teaspoons fresh lemon juice; 1 tablespoon (or more) olive oil; 3 tablespoons mint leaves, coarsely chopped, divided

A plate of three scallops atop pea puree.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Recipe information

Total Time
22 minutes
Yield
Serves 4

Ingredients

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)

Kosher salt and freshly ground black pepper

2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas

3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips

1 medium shallot, cut crosswise into thin rings

1 1/2 teaspoons fresh lemon juice

1 tablespoon (or more) olive oil

3 tablespoons mint leaves, coarsely chopped, divided

Preparation

Step 1
Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
Step 2
Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
Step 3
Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
Step 4
Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
Step 5
Heat skillet with reserved fat over high until just barely smoking. 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. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.