Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped shallot and garlic and cook, stirring, until translucent and fragrant, about 2 minutes but do not brown.

Sauté aromatics

Add the peas and hot stock to the pan. Bring to a gentle simmer and cook until peas are bright and tender, 3–4 minutes for frozen peas, 1–2 minutes for fresh peas.

Cook peas

Transfer the cooked peas, shallot, garlic, fresh mint leaves, remaining 1 tablespoon olive oil, lemon zest and juice, salt and pepper to a blender or food processor. Purée until very smooth, adding up to 2 tablespoons additional hot stock or water if needed to reach a silky consistency.

Blend purée

Pass the purée through a fine mesh sieve if desired for extra silkiness. Stir in the cold diced butter until melted and incorporated. Taste and adjust seasoning. Keep warm at low heat or cover and hold at room temperature while searing scallops.

Finish purée

Pat scallops very dry with paper towels on both sides. Remove and discard the small side-muscle if still attached. Season both sides lightly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (reserve remaining salt/pepper for garnish). Let rest at room temperature for 5 minutes.

Prepare scallops

In a medium skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain, then roughly chop into 1/2-inch pieces. Reserve 1 tablespoon of the rendered bacon fat and discard or save the rest for another use.

Cook bacon

Use a large heavy-bottomed skillet (preferably stainless steel or cast iron). Add the neutral oil and reserved 1 tablespoon bacon fat to the hot skillet and heat until shimmering but not smoking over medium-high heat. Add scallops in a single layer, leaving space between them; do not overcrowd. Sear without moving until a deep golden-brown crust forms, 1.5–2 minutes. Flip and add 2 tablespoons unsalted butter to the pan. Tilt the pan and spoon the foaming butter over the scallops for another 1–1.5 minutes until scallops are opaque in the center and register about 115–120°F (slightly under for carryover). Remove scallops to a plate and let rest 1 minute.

Pan-sear scallops

Spread about 2–3 tablespoons of warm spring pea purée on each of 4 plates (or arrange as desired). Place 3 scallops on top of each smear of purée. Scatter chopped crispy bacon over the scallops and purée. Dot with any butter-pan juices from the skillet. Finish with a squeeze of the remaining half lemon over the scallops, sprinkle with the remaining salt and pepper to taste, and garnish with the minced fresh mint leaves. Serve immediately.

Finish and plate

large sea scallops (dry-packed)

bacon

unsalted butter

neutral oil (vegetable or grapeseed)

kosher salt

freshly ground black pepper

fresh mint leaves (for garnish) - minced

lemon (juice)

frozen or fresh peas

shallot (small) - finely chopped

garlic clove - peeled

fresh mint leaves

vegetable or chicken stock (hot)

olive oil

unsalted butter (cold, diced)

lemon (zest + juice)

Pan Seared Scallops

Make Pan Seared Scallops Recipe in just 35m. spring pea puree / bacon / fresh mint

Pan Seared Scallops Recipe

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