Seared Scallops with Snap Peas and Pancetta

By cserumga

Amount per serving
Calories: 237
Fat: 7.9g
Saturated fat: 2.2g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 1.3g
Protein: 25g
Carbohydrate: 15g
Fiber: 3g
Cholesterol: 48mg
Iron: 3mg
Sodium: 568mg
Calcium: 52mg

Ingredients

• 3 teaspoons canola oil, divided
• 12 ounces sugar snap peas, trimmed and diagonally sliced
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 1 1/2 ounces diced pancetta (such as Boar's Head)
• 2 large shallots, sliced
• 1 1/2 pounds large sea scallops
• 4 lemon wedges

Preparation

Step 1

1. Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.

2. Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.