Cook these Tender Scallops for A Weekend Feast

March 7, 2019

Scallops and Peas

Packed with melt in your mouth textures and smoky flavors.

Course Main Course
Cuisine American
Keyword bacon, lemon, mint, peas, scallops, shallot
Cook Time 22 minutes
Total Time 22 minutes
Servings 3 humans
Author Mary Whitaker


  • 12 large sea scallops side muscle removed 1 1/2 lbs
  • 2 cups shelled fresh peas or frozen peas
  • 3 slices bacon cut crosswise into thin strips
  • 1 medium shallot cut crosswise into thin rings
  • 3 tablespoons mint leaves coarsely chopped
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper


  1. Pat scallops dry and season with salt and pepper.
  2. Bring 1 cup of water to a boil. Add peas and cook for 2 minutes. Strain and reserve the cooking liquid.
  3. Heat a large skillet over medium heat. Add bacon strips and cook 3-5 minutes or until crispy. Add shallot and cook for 3 more minutes. Remove from pan.
  4. Mix bacon and shallots with 1/4 of the peas.
  5. Place rest of the peas, lemon juice, 1/2 cup pea water, salt, and pepper in a blender. Puree until smooth. Next, add mint leaves and blend again.
  6. Crank up the skillet to high heat. Place scallops in the pan and sear for 3 minutes per side.
  7. Serve with bacon and peas mixture alongside the mint-pea puree.
  8. Enjoy! 😀

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