Scallops with Bacon, Shallot & Pea Purée Recipe
This elegant dinner recipe features tender Alaska Weathervane scallops seared to perfection and served atop a vibrant, creamy pea purée. Enhanced with crispy bacon, sautéed shallots, and fresh mint, the dish balances rich flavors and fresh, bright notes. Perfect for a special occasion or a refined weeknight meal, it pairs wonderfully with crusty bread to soak up every luscious bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (approx. 8 scallops per serving)
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scallops
- 1.25 lbs Alaska Weathervane Scallops
- 2 tsp sea salt
- 1/4 tsp black pepper
- 1-2 tbsp olive oil
Pea Purée
- 2 cups frozen organic spring peas
- 1 tbsp fresh lemon juice
- 1/2 cup warm water (for blending)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh mint leaves
- 1 tbsp olive oil
Bacon & Shallots
- 4 pieces of bacon, cut into 1/3″ pieces
- 1 medium shallot, sliced
Instructions
- Defrost and Season Scallops: Defrost the scallops in a bowl of cold water until thawed. Pat them dry thoroughly and season evenly with 2 teaspoons of sea salt and 1/4 teaspoon of black pepper. Set aside while preparing other components.
- Prepare Bacon and Shallots: Slice the bacon into 1/3 inch pieces and slice the medium shallot. These will be cooked together later to add a savory, crispy topping.
- Cook Peas: In a small pot, bring 1 cup of water to a boil. Add the frozen organic spring peas and cook for 4-5 minutes until they turn bright green and are tender. Drain the peas, reserving 1 1/2 cups for puréeing and 1/2 cup to use later.
- Make Pea Purée: In a blender, combine 1 1/2 cups of cooked peas, 1 tablespoon fresh lemon juice, 1/2 cup warm water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons fresh mint leaves. Blend until smooth. While blending, add 1 tablespoon olive oil and blend again until the purée is creamy and pourable. Divide the pea purée evenly among four serving plates.
- Cook Bacon and Shallot Mixture: In a large skillet over medium-high heat, add the bacon and shallots. Cook for approximately 5 minutes, stirring frequently, until the bacon is just crispy and the shallots are softened. In the last moments, stir in the reserved 1/2 cup of cooked peas. Remove the mixture from the skillet and set aside.
- Sear Scallops: Add 1-2 tablespoons of olive oil to the skillet with the remaining bacon grease. Heat over medium-high heat. Sear the scallops on each side for about 5-6 minutes total, flipping halfway through. They should develop a golden crust while remaining tender inside.
- Assemble and Serve: Immediately place the seared scallops over the plated pea purée. Top each serving with the bacon, shallot, and pea mixture. Serve with a crusty loaf of bread on the side to soak up the flavorful juices and purée.
Notes
- Ensure scallops are patted very dry before seasoning to achieve the best sear.
- Use fresh mint for the pea purée to add brightness and a subtle herbal note.
- Do not overcrowd the skillet when searing scallops; cook them in batches if necessary to maintain high heat and a good crust.
- Serving with crusty bread is highly recommended to make the most of the pea purée and bacon juices.
- Can be prepared with pancetta as an alternative to bacon for a slightly different flavor.
