Seared Sea Scallops with Pancetta and Pea Purée

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

This sophisticated first course will wow your guests.

Tags: Easy, 30 mins, Appetizer & Hors d'Oeuvres, Shellfish, Vegetables, Pork, Blend, Fry, President's Choice Blue Menu, High Fibre
Serves: 6
Skill level: Easy
Prep time: 15  minutes
Cooking time: 12  minutes
Total: 27  minutes

Additional Information


2 cups (500 mL) frozen peas
2 green onions, sliced
1/4 tsp (1 mL) granulated sugar
1/4 tsp (1 mL) salt
1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 pkg (150 g) PC Italian Diced Pancetta
1 pkg (400 g) PC Blue Menu Wild Argentinian Scallops , thawed and drained
Fleur de sel


  1. In small saucepan, combine peas, green onions and 1 cup (250 mL) water. Bring to a boil. Boil for 3 minutes. Add sugar and 1/4 tsp (1 mL) salt. Transfer to blender. Purée until very smooth. Hold warm.
  2. In large frying pan, heat oil over medium-high heat. Cook pancetta for 3 to 5 minutes or until crisp and golden. Using slotted spoon, remove pancetta to paper towel-lined plate. Pour oil in frying pan into a ramekin; reserve. Wipe pan out with paper towel. Add 1 tbsp (15 mL) of reserved oil to pan and return to medium-high heat. Pat scallops dry with paper towel. In two batches, cook scallops for 1 minute per side or until just cooked through, adding a little more reserved oil if necessary.
  3. Place about 1/4 cup (50 mL) warm pea purée into bottom of each of six shallow bowls. Sprinkle with pancetta, dividing evenly. Mound scallops in centre. Sprinkle each serving with a pinch of Himalayan salt. Serve garnished with fresh mint, if desired.


Chef's Tips

Substitute PC Raw Wild Colossal Nova Scotian Sea Scallops, if you prefer; cook 1 to 2 minutes per side.

Nutritional Information

Per serving
Calories 210 Cal
Fat 10 g
Sodium 850 mg
Carbohydrate 10 g
Fibre 4 g
Protein 20 g
Source of fibre