Date Night · French
Seared Scallops with Pea Purée and Crispy Pancetta
I sear these scallops for a golden crust and plate them over a smooth pea purée with salty pancetta. It is a refined 20 minute dish built on texture.
Why This Works
The foundation of this dish relies on achieving a perfect Maillard crust through high-heat searing of impeccably dried scallops, which provides a necessary textural contrast to the velvet-smooth pea purée. By utilizing the rendered pancetta fat for the aromatics and balancing the sweetness of the peas with the bright, herbaceous notes of fresh mint and lemon, we create a refined equilibrium of salt, fat, and acidity.
The Upgrade
Add a few drops of truffle oil to the pea purée and top with micro herbs for a truly restaurant-worthy presentation.
Chef's Secret
Michelin TechniqueThe pan must be smoking hot and the scallops bone dry. Any moisture = steam = grey, rubbery scallops instead of a golden sear.
Ingredients
Total time including resting: 20 min
Directions
Render the pancetta in a skillet over medium heat until crispy, then remove and set aside while retaining the fat in the pan.
5 minAdd the minced shallot to the reserved fat and sauté until softened and translucent.
3 minBoil the peas in salted water until tender, then drain and transfer to a blender with the sautéed shallots, crème fraîche, mint, lemon juice, and salt to process until silky smooth.
5 minPat the scallops bone dry and season with salt and pepper; heat the butter and olive oil in a skillet until shimmering.
2 minSear the scallops undisturbed to develop a deep golden crust, then flip to cook the secondary side briefly to ensure a tender, translucent interior.
3 minSpoon the pea purée onto plates, arrange the scallops on top, sprinkle with crispy pancetta, and finish with an additional light drizzle of olive oil.
2 minWine Pairing
Viognier
White Wine
The BottleE. Guigal Condrieu
The opulent, stone-fruit profile and velvety texture of a fine Viognier perfectly mirror the natural sweetness of the scallops and the creaminess of the pea purée. Its characteristic low acidity and lush body are tempered by the bright, aromatic mint and the salt-cured crunch of the pancetta, creating a sophisticated equilibrium that elevates the dish's delicate saline character.
Nutrition per Serving
340 kcal
calories
28g
protein
18g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Lemon-Dressed Microgreens
Lightly toss microgreens in lemon oil for a fresh, delicate aesthetic that won't overwhelm the scallops.
Ingredients
Directions
Thoroughly wash and gently dry the microgreens, ensuring they are completely moisture-free to prevent wilting.
In a small stainless steel bowl, whisk together the olive oil, lemon juice, lemon zest, and fleur de sel to create a stable emulsion.
Place the microgreens in a chilled mixing bowl.
Drizzle the vinaigrette sparingly over the greens, using your hands or a micro-spatula to coat the leaves with extreme delicacy.
Adjust seasoning if necessary, ensuring the acidity remains bright but subtle.
Plate immediately as a light, ethereal garnish alongside the scallops.
Side Dish
Warm Crusty Roll
Serve a small, warm roll to ensure every drop of the pea purée and scallop juices is enjoyed.
Ingredients
Directions
Preheat your oven to 400°F.
Place the rolls directly onto a center oven rack to crisp the exterior, approximately 5 to 7 minutes.
While warming, whip the softened butter until light and airy.
Remove the rolls once the crust is shattered-crisp and the center is steam-hot.
Slice each roll partially open or serve whole alongside the scallops.
Finish with a light sprinkle of flaky sea salt and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Genuinely can't believe how easy this was for how good it tasted.
Very approachable even for a beginner. Turned out great.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Can't believe how easy this was for how good it tasted.
Made this for dinner last night and my whole family asked for seconds. The sauce really made a difference.