Seared Scallops With Green Peas and Bacon

Here in Ontario, local peas are in season and they make for a great vegetarian Greek dish or this one, paired with seared scallops. Bacon and scallops are a natural together so these two favourite ingredients are together again to dance on your tongues.

Seared Scallops With Green Peas and Bacon

(serves 4)

12 large sea scallops

olive oil

3 Tbsp. unsalted butter

sea salt and course pepper

Green Peas and Bacon

4 rashers of bacon, chopped

2 Tbsp. of extra virgin olive oil

1/4 cup finely diced onions

2 cups green peas (fresh or frozen)

1/4 cup dry white wine

2 tsp. fresh thyme leaves

salt and pepper to taste

half a lemon

1. Place your bacon in medium skillet with 1/2 cup water over medium heat. Allow the bacon fat to render until the water has evaporated. Now the bacon will crisp-up in its own fat. Remove the crisp bacon, reserve.
2. Add olive oil into the same pan over medium heat, add the onions and a bit 1/4 cup water, stir with a wooden spoon to pick up the brown bits. Add your peas, wine, thyme, salt and pepper and bring up to a simmer. Cook for 3 to 5 minutes until most of the liquid has cooked down.
3. Add the crisp bacon, stir in. Adjust seasoning and keep warm.
4. Bring scallops to room temperature and pat-dry. Drizzle the scallops with olive oil and season with salt and pepper. Place a large non-stick skillet on your stove top set to high heat.
5. Drizzle a bit of oil in your pan and sear the scallops for about 2 minutes or until golden-brown. Turn and sear other side for a minute. Take the pan off the heat and wait a minute for the pan to cool a bit. Add the butter into the pan, swirl the butter to melt.
6. Divide and plate the peas, top each serving with three scallops, spoon over melted butter. Squeeze lemon juice on scallops and serve

© 2020, Peter Minaki. All rights reserved.