Photo: Brian Woodcock; Styling: Lindsey Lower
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.

How to Make It

Step 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.

Step 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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Ratings & Reviews

ksmith6103's Review

September 09, 2014
The first time I attempted this dish it came out overly salted and oily. I learned the pancetta had enough salt for the whole dish and I reduced the oil to next to nothing. It was SO much better the next time around!

blufftonbarb's Review

July 31, 2014
I added a tick of cajun and this was amazing!!

SharonBond's Review

July 12, 2014