Seared Sea Scallops with Pancetta and Pea Purée

Not rated yet

Close 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

http://www.zehrs.ca/LCLOnline/login.jsp?preparationId=100070&mainIngredientId=156&type=details&skillId=174&recipeId=2223&redirectOnLogin=true&redirectToBvRecipeForm=true&page=recipes.jsp
Rate & Review
Add to My Favorites
Add to Shopping List
Print

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

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.
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.
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.

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