Ingredients

The following ingredients have 4 Servings
  • 1/3 cup fresh chopped parsley
  • 2 teaspoons grated lemon zest
  • 2 medium shallots (, minced, divided)
  • 2 tablespoons extra-virgin olive oil (, divided)
  • 3 ounces diced pancetta
  • 1 clove garlic (, minced)
  • 2 cups frozen sweet peas (, thawed)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • salt and pepper
  • 12 large sea scallops (, patted dry)

Instruction

  • In a small bowl combine the parsley, lemon zest, and half of the shallot. (This mixture is known as Gremolata.) Set aside.
  • In a large skillet (preferably cast iron), heat one tablespoon of the olive oil over medium-high. Saute the pancetta until crisp and cooked through, about 2-3 minutes. With a slotted spoon, transfer them to a plate and keep warm.
  • In the same skillet, over medium heat, saute the garlic and remaining shallot for about 2 minutes; add peas and chicken broth. Season with a little salt and pepper. Bring to a simmer and let cook for about 5 minutes. Transfer mixture to a food processor or blender and puree to a smooth consistency. Cover and keep warm.
  • Wipe the skillet dry and heat the butter and remaining tablespoon olive oil over medium-high until very hot. Season the scallops with salt and pepper; add to the skillet and cook, flipping once, until golden on both sides and almost firm to the touch, about 1 1/2 to 2 minutes per side.
  • Spoon some of the pea puree onto individual servings plates, topped with the pancetta and scallops. Sprinkle a little of the Gremolata on top and serve immediately. Swoon!!