Seared Scallops with Mint, Peas, and Bacon

Ingredients for Seared Scallops with Mint, Peas, and Bacon

• 12 large sea scallops (preferably dry-packed), side muscle removed (about 675g)

• Kosher salt and freshly ground black pepper

• 475ml shelled fresh peas (from about 675g pods) or frozen peas

• 90g bacon (about 3 slices), cut crosswise into 1/3–inch strips

• 1 medium shallot, cut crosswise into thin rings

• 1 1/2 teaspoons fresh lemon juice

• 1 tablespoon (or more) olive oil

• 3 tablespoons mint leaves, coarsely chopped, divided

Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 teaspoons salt and 1/4 teaspoons pepper total.

Bring 240ml water to a boil, covered, in a small pot. Add peas and 1/2 teaspoons salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.

Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 120ml cooked peas to bacon mixture.

Purée lemon juice, 1/8 teaspoons salt, 1/8 teaspoons pepper, the remaining 350ml peas, and 120ml reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 tablespoons mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.

Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 tablespoon mint.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.