Monday, March 28, 2011

Scallops with Pea Puree, Pancetta and Gremolata

I feel a pang of longing just looking at this photo again. *Whimper*

Scallops with Pea Puree, Pancetta and Gremolata
courtesy of Amy


1/3 cup chopped fresh parsley
2 teaspoons finely grated lemon zest
2 medium shallots, finely chopped
3 ounces diced pancetta
2 tablespoons olive oil
1 teaspoon minced garlic
2 cups frozen early sweet peas, thawed
1 cup chicken broth
12 medium sea scallops, patted dry and seasoned with salt and pepper
1 tablespoon butter


For the gremolata: in a small bowl combine the parsley, lemon zest, and one tablespoon of shallot. Set aside.

In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the pancetta until crispy and cooked through, 2-3 minutes. Remove from pan, leaving some of the reserved fat in the pan. Set aside.

In the same pan, over medium heat, sauté the garlic and remaining shallots for about 3-4 minutes. Add the peas and broth and season with a little salt and pepper. Bring to a simmer and let cook for about 5 minutes.

Transfer the contents to a blender and puree to a smooth consistency. Return the puree to the pan, along with the cooked pancetta, cover and set aside to keep warm.

In a large nonstick skillet, heat butter and the remaining olive oil over medium-high until very hot. Add scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, about 3 minutes per side.

On serving plates, arrange the scallops on top of the puree and sprinkle with the gremolata.


I barely know what to say about this. It surpassed my expectations beyond measure. In a single bite, you get the buttery scallop, salty pancetta, sweet and savory pea puree and sharp and pungent gremolata.

Absolutely ridiculously amazingly outrageously good. Thank you for convincing me to make this one, Amy; thank you times a million.