Super yummy! These scallops create a quick, simple and elegant dinner that will delight basically anyone. The star of the show is, of course, scallops. Important supporting ingredients are peas, pancetta, and basil. This is one of my favorites!
Basil and Pancetta Sautéed Scallops
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 16 sea scallops
- Difficulty Level Intermediate
Ingredients
- 8 ounces frozen peas
- 1 shallot, peeled, sliced lengthwise and then thinly sliced
- 4 ounces pancetta, small dice
- 1-tablespoon of olive oil
- 1/4 cup whole basil leaves
- 1/2 lemon, juice squeezed
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Place frozen peas in boiling water, boil for 4 minutes or until you see a bright green color. Drain, but preserve boiling liquid.
- Put a tablespoon of olive oil into a very hot sauté pan. Sauté pancetta and thinly sliced shallots for approximately 5-8 minutes. The goal is to have shallots translucent and pancetta crispy.
- Remove pancetta and shallots from pan, preserving oils. Drain both on paper towels.
- Reserving a quarter of the peas, place the rest in a food processor, lemon juice, 1/4 cup of boiling pea liquid and pulse.
- Add basil leaves and pulse until fine. This will be your pea puree.
- Mix together pancetta, shallots and remaining peas in a separate bowl.
- Smear the pea puree, place the scallops on top and the garnish with pancetta and pea mixture. So Pretty and delicious!
- Servings : 4
- Ready in : 30 Minutes
- Course : Entrees
- Recipe Type : Food Recipes
- Ingredient : Seafood
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