Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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

Laraine Perri
Recipe by Cooking Light July 2014

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 5 scallops and 3/4 cup pea mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

237 calories; fat 7.9g; saturated fat 2.2g; mono fat 2.3g; poly fat 1.3g; protein 25g; carbohydrates 15g; fiber 3g; cholesterol 48mg; iron 3mg; sodium 568mg; calcium 52mg.
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