Seared Scallops with Mint, Peas, & Bacon


INGREDIENTS:

12 large Sea scallops (about 1 1/2 lbs)
Salt and pepper
2 c frozen peas
3 oz bacon (about 3 slices), cut crosswise into 1/3–inch strips
1 med shallot, cut crosswise into thin rings
1 1/2 t fresh lemon juice
1 T  olive oil
3 T mint leaves, coarsely chopped, divided

DIRECTIONS:
Serves 4 / Prep Time: 22 min

  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.
  2. Bring 1 c water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook approx 4 mins until peas are bright green and tender. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  3. Cook chopped bacon in large skillet over medium-high heat, stirring occasionally until fat starts to render, approx 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, approx 3 minutes more.
  4. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet.
  5. Add 1/2 c cooked peas to bacon mixture.
  6. Purée lemon juice, 1/8 t salt, 1/8 t pepper, the remaining 1 1/2 c peas, and 1/2 c reserved pea cooking liquid in a blender.
  7. Add oil and pureé until smooth. Add 2 T mint leaves and pureé until just combined but pieces of mint are still visible.
  8. Heat skillet with reserved fat over high until just barely smoking. Sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 mins per side.
  9. Divide pea purée among 4 plates. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 T mint.