Seared Scallops with Snap Peas and Pancetta

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 3 3

    3 teaspoons canola oil, divided $

  • 12 12

    12 ounces sugar snap peas, trimmed and diagonally sliced

  • 1/4 1/4

    1/4 teaspoon kosher salt, divided

  • 1/4 1/4

    1/4 teaspoon black pepper, divided $

  • 1 1/2 1 1/2

    1/2 ounces diced pancetta (such as Boar's Head)

  • 2 2

    2 large shallots, sliced

  • 1 1/2 1 1/2

    1/2 pounds large sea scallops $

  • 4 4

    4 lemon wedges $

Directions

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.

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