Seared Scallops With Pea Purée Crispy Bacon And Mint Oil Recipes

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SEARED SCALLOPS WITH MINT, PEAS, AND BACON



Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces 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

Steps:

  • 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.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. 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 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. 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 Tbsp. mint.

SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL



Seared Scallops with Pea Purée, Crispy Bacon, and Mint Oil image

Categories     Blender     Shellfish     Mint     Bacon     Scallop     Pea     Spring     Honey

Yield Serves 6

Number Of Ingredients 20

For the pea purée
225 g (8 ounces) English garden peas, shelled weight
4 leaves of mint
salt and pepper
55 g (2 ounces) unsalted butter
For the scallops
6 slices good-quality streaky bacon, rind removed and cut into thirds
18 large king scallops (preferably Cornish), with muscle and roe removed
Maldon sea salt
Mild olive oil, for frying
For the mint oil
100 ml (3 1/2 fluid ounces) mild olive oil
3 large sprigs mint, stems removed
1.25 ml (1/4 teaspoon) caster (superfine) sugar
For the honey vinaigrette
100 ml (3 1/2 fluid ounces) light olive oil
15 ml (1 tablespoon) white wine vinegar
2.5 ml (1/2 teaspoon) runny honey
To serve
Salad leaves such as frisée or lamb's lettuce

Steps:

  • 1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.
  • 2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
  • 3. Purée the peas in a blender until very smooth, or push through a sieve.
  • 4. Grill the bacon, put it on kitchen paper and keep warm.
  • 5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
  • 6. Whisk all the honey vinaigrette ingredients together.
  • 7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.

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