Name: Seared Scallops with Mint, Peas, and Bacon
Cook time: 22 minutes
Total time: 22 minutes
Yield: Serves 4
Ingredients: 12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds); Kosher salt and freshly ground black pepper; 2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas; 3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips; 1 medium shallot, cut crosswise into thin rings; 1 1/2 teaspoons fresh lemon juice; 1 tablespoon (or more) olive oil; 3 tablespoons mint leaves, coarsely chopped, divided

A plate of three scallops atop pea puree.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Active Time
22 minutes
Total Time
22 minutes

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Ingredients

Serves 4

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)

Kosher salt and freshly ground black pepper

2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas

3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips

1 medium shallot, cut crosswise into thin rings

1 1/2 teaspoons fresh lemon juice

1 tablespoon (or more) olive oil

3 tablespoons mint leaves, coarsely chopped, divided

Preparation

Step 1
Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
Step 2
Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
Step 3
Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
Step 4
Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
Step 5
Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

Leave a Review

Reviews (51)

Mint a great touch…
- Anonymous
- Richmond, VA
- 1/11/2022
What type of mint? My grocery store sells peppermint, spearmint, and something marked basil mint. Thanks for your answer! I'd love to try this recipe.
- DJF
- USA
- 8/29/2021
Very easy and very tasty. I happened to have everything I needed when I saw this recipe. Always have frozen peas on hand.
- mmlovestocook
- Brampton ON Canada
- 5/23/2021
A lot of dishes, but makes for a tasty meal. The mint really freshens up the pea puree - could probably use some lemon zest as well. I sauteed some mushrooms and kale before making the scallops to set on top of the pea puree. Otherwise, made the recipe as written. Very easy.
- Anonymous
- Virginia
- 4/2/2021
Loved this but would use less liquid and all the peas in the puree next time or, alternatively, add the 1/2 cup of peas into the pan with the shallots and bacon to get a little crispiness. My husband suggested serving the veg with other proteins.
- isabel.mack5917
- Florida
- 2/4/2021
Yes, I tried this recipe for a virtual zoom birthday party, where each household had to prepare a 3-course meal. This was my starter contribution and my husband's comment was " this is a keeper" it was wonderful and full of flavor and the only thing I would do again is to use a additional TBS EVOO & different blender to puree the peas.
- Culinaryworldtravel
- Cochrane
- 10/26/2020
This recipe is fabulous. It's also pretty easy. The only adjustments I made were to the pureed peas: 1 additional tablespoon of EVOO, extra mint, salt adjustment, add lemon zest, which is all about personal preference. We loved it!
- blaze.f
- Alameda, CA
- 9/22/2020
This is simply one of the best meals I have made in recent memory. So easy, but packed with flavor and texture.
- trish.hadley9675
- Los Angeles, CA
- 5/25/2020
One of my go to recipes. Impressive tasting but so easy
- sloane4885
- Brooklyn NY
- 5/10/2020
Tried this out before having my guests over this weekend. 3 minutes per side of scallop is wayyyyyy too long! Scallops turned out rubbery. My favorite part is the crunchy bacon and shallot. The purée doesn’t taste much. Will try again to—cook scallop much less time and add more flavor to purée.
- avazzz
- Michigan
- 11/8/2019
Loved this so easy great for impressing company unless they have a shellfish allergy make sure scallops are nicely seasoned and dry
- mlillie20053665
- Seattle Wa USA
- 8/3/2019
Loved this! Added zest from the lemon for a little more zing. The saltiness of the bacon, the mint sweetened peas & scallops...delicious!
- sunshinewheat
- Boise
- 11/29/2018
I liked that this was an easy and quick recipe. I was lucky enough to find packaged fresh shelled peas in the produce department. Even though it was quick and easy it was delicious! It is easy enough for a weeknight meal and delicious enough for entertaining. I liked the smokiness of the bacon and the freshness of the mint. I will definitely make this again.
- Anonymous
- Toronto, Canada
- 10/5/2018
Thought it was delicious, easy and looks fabulous on a plate. Both my husband and 12 year old loved it. Easy enough for a weeknight, but also special enough to impress guests. I'll use my left over pea sauce on pasta (and if you don't make it too thin, it is great on bruschetta!).
- Anonymous
- Tiburon, CA
- 7/20/2018
Made this last night for dinner. The flavors are okay but not spectacular. The bacon and peas overpower the flavor of scallops. The post-cooking clean-up was a massive chore. It created a lot of dishes. Will definitely not be making this again.
- sushmasingh
- Sacramento, CA
- 2/16/2018