Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata
Photo by Scott Phillips


  • 12 medium all-natural “dry” sea scallops
  • 1-½ tsp. finely grated lemon zest
  • 1 cup lower-salt chicken broth or water
  • Kosher salt and freshly ground black pepper
  • 2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
  • 1 Tbs. unsalted butter
  • 1 tsp. minced garlic
  • + 4 more ingredients
    • 1/3 cup chopped fresh flat-leaf parsley
    • 8 very thin slices pancetta
    • 3 Tbs. extra-virgin olive oil; more for drizzling
    • ½ cup finely chopped shallots

Position a rack in the center of the oven and heat the oven to 375°F. Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas an...

View full recipe at Fine Cooking


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