Seared Scallops with Snap Peas and Pancetta

Sauteed snap peas, pancetta, and shallots make a speedy but sophisticated accompaniment to seared scallops.

Yield: Serves 4 (serving size: about 5 scallops and 3/4 cup pea mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 7.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 25g
  • Carbohydrate: 15g
  • Fiber: 3g
  • Cholesterol: 48mg
  • Iron: 3mg
  • Sodium: 568mg
  • Calcium: 52mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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