Published: May 3, 2022
Pan seared scallops sit on top of a rich pea puree, topped with crispy bacon and Gremolata. A super easy dish, but it tastes amazing and looks so elegant!
You can also serve the scallops with pea cream if you prefer. Super easy and creamy!
The best scallop recipe
This scallop recipe and I’m having an affair. I have kept it for almost two years. Moving it from one folder to another, from one room to another. Staring at it, dreaming about it. Even talking to myself about this.
Well, I finally did it, and guess what? It lived up to every single expectation ever! The scallops are pan seared until golden on the outside and buttery on the inside, the bacon is savory and salty, and the pea puree is sweet and wonderful. It is absolutely, unequivocally wonderful. The best part? This dish has such a whimsical look and taste, but it’s crazy simple to make.
Unlike so many meals that have high expectations, just to disappoint … this dish makes my Top 20 of all time. No jokes.
What are scallops?
Scallops are shellfish. They are a bivalve mollusk – which means that the internal muscle is surrounded by two shells – and are related to clams, oysters and mussels. There are many varieties of scallops, but the most common are tiny bay scallops and large sea scallops. Their taste and texture are quite delicate and after a quick pan sear, they are incredibly sweet and tender.
Ingredients needed
A short list of ingredients is enough to make this scallop recipe, but the end result is fantastic!
(Scroll down for our easy printable recipe with full instructions.)
- Scallops – These are the stars. Make sure you buy large sea scallops and not tiny scallops. They should be pale pink or light beige in color with a soft texture.
- Gremolata – This garnish, or condiment, is made from parsley, lemon zest and shallot.
- Bacon – This salted pork belly can be diced and cooked in a little olive oil.
- Pea puree – Frozen (thawed) sweet peas are cooked with garlic, scallions and chicken broth, then blended into a smooth, silky puree.
Tips: how to cook scallops
Don’t be intimidated to make scallops at home. They are actually one of the easiest seafood to cook!
(Scroll down for our easy printable recipe with full instructions.)
- Dry the scallops using a paper towel. Excess moisture on the outside of the scallops will prevent browning and caramelization.
- Heat a skillet until very hot. I prefer cast iron for browning because they retain heat very well.
- Give your scallops plenty of room in each othertherefore they burn and do not steam.
- Brown the scallops on the first side without touching them. This is what helps develop that golden crust.
- Don’t let them sit in the pan. Once the scallops are cooked, immediately remove them from the pan to prevent them from cooking further and serve immediately.
Service suggestions
Pea puree really serves as a side dish to these delicious scallops, but if you feel you need even more to make it a complete meal, a simple side salad or rocket beet salad would pair well. A little crunchy Dutch oven bread is also great for cleaning up pea puree.
Other fish-based recipes:
Hope you enjoy this delicious and easy recipe – be sure to give it a review below! Also, don’t forget to follow Belly Full Tic knock, Facebook, Instagram, PinterestAnd Youtube!
Seared scallops with crispy bacon
Pan seared scallops sit on top of a rich pea puree, topped with crispy bacon and Gremolata. A super easy dish, but it tastes amazing and looks so elegant!
Portions: 4
ingrediants
- 1/3 cup chopped fresh parsley
- 2 teaspoons grated lemon zest
- 2 medium shallot chopped, divided
- 2 spoons extra virgin olive oil divided
- 3 ounces diced bacon
- 1 Clove garlic chopped
- 2 cups frozen sweet peas thawed
- 1 cup low sodium chicken broth
- 1 table spoon unsalted butter
- salt and pepper
- 12 wide scallops dried
Instructions
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In a small bowl, combine the parsley, lemon zest and half of the shallot. (This blend is known as Gremolata.) Set aside.
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In a large skillet (preferably cast iron), heat a tablespoon of olive oil over medium-high heat. Saute the bacon until crispy and cooked through, about 2-3 minutes. With a skimmer, transfer them to a plate and keep them warm.
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In the same pan, over medium heat, sauté the garlic and the remaining shallot for about 2 minutes; add the peas and chicken broth. Season with a little salt and pepper. Bring to the boil and cook for about 5 minutes. Transfer the mixture to a food processor or blender and blend until smooth. Cover and keep warm.
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Dry the pan and heat the butter and the remaining tablespoon of olive oil over medium-high heat until very hot. Season the scallops with salt and pepper; add to skillet and cook, flipping once, until golden brown on both sides and almost firm to the touch, about 1 1/2 to 2 minutes per side.
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Pour some pea puree onto individual serving plates, garnish with the bacon and scallops. Sprinkle with a little Gremolata and serve immediately. Faint!!
Nutrition
Calories: 317kcal | Carbohydrates: 17g | Protein: 19g | Fat: 19g | Saturated fats: 6g | Polyunsaturated fats: 3g | Monounsaturated fat: 10g | trans fat: 1g | Cholesterol: 43mg | Sodium: 520mg | Potassium: 526mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1075IU | C vitamin: 38mg | Soccer: 41mg | Iron: 2mg
The nutrition information provided is an automatic calculation and may vary based on the exact products you use and any changes made to the recipe. If these numbers are very important to you, I recommend that you calculate them yourself.
