Seared Sea Scallops with Pancetta and Pea Purée

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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

Ingredients

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

Instructions

  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