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Seared Scallops with Snap Peas and Pancetta

Photo: Brian Woodcock; Styling: Lindsey Lower
Yield Serves 4 (serving size: about 5 scallops and 3/4 cup pea mixture)
Sauteed snap peas, pancetta, and shallots make a speedy but sophisticated accompaniment to seared scallops.


  • 3 teaspoons canola oil, divided
  • 12 ounces sugar snap peas, trimmed and diagonally sliced
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 1/2 ounces diced pancetta (such as Boar's Head)
  • 2 large shallots, sliced
  • 1 1/2 pounds large sea scallops
  • 4 lemon wedges

Nutrition Information

  • calories 237
  • fat 7.9 g
  • satfat 2.2 g
  • monofat 2.3 g
  • polyfat 1.3 g
  • protein 25 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 48 mg
  • iron 3 mg
  • sodium 568 mg
  • calcium 52 mg

How to Make It

  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.