Seared Scallops with Pancetta and Rustic Spring Pea Mash


Seared Scallops with Pancetta and Rustic Spring Pea Mash
Serves 2

1/2 in. slice pancetta, diced
1 T. extra-virgin olive oil
2 shallots, finely minced
1 clove garlic, minced
2 t. fresh flat leaf parsley leaves, chopped
2 t. fresh mint leaves, chopped
2 c. fresh shelled peas or frozen peas
1/2 c. organic chicken broth
Sea Salt and fresh ground pepper
1 T. extra-virgin olive oil
10-12 sea scallops

1. In a heavy skillet over medium heat, cook pancetta until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to small bowl or plate.
2. Reduce heat to medium low, add olive oil to skillet, and sauté shallots and garlic until the shallots are soft and fragrant but not browned, about 5 minutes.
3. Add the parsley, peas, and broth. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.
4. Drain well, retaining as much of the herbs as possible. Roughly mash with a fork or place in a food processor and pulse a few times. Season to taste with salt and pepper. Return the mash to the skillet, cover, and set aside on the stovetop to keep warm.
5. Pat the scallops dry and season with sea salt and pepper. Heat the remaining olive oil in non-stick skillet over medium-high heat until very hot. Add the scallops and cook until caramelized on both sides and almost firm to the touch, 2-3 minutes per side, turning only once. Transfer to a plate.
6. Divide pea mash between the two dinner plates. Arrange the scallops on top of the mash and sprinkle on the pancetta.

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