This recipe takes about a 1/2 hour to make. To make ahead, prepare the pea sauce, cook the bacon and shallots and then reheat prior to assembling on the plate.

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 (or onion), chopped
1 tablespoon (or more) olive oil
salt, freshly ground black pepper, garlic powder

Cook the cut bacon in a frying pan. When almost crispy, add the shallot or onion and cook until translucent. Remove the bacon/shallot mixture from the pan reserving the bacon fat for the scallops. Add 1/2 cup of the whole, cooked peas to this mixture. Set aside.
Cook the peas in 1 cup of water. Drain the peas, reserving the liquid.
Place the rinsed and dried scallops* in the heated frying pan and cook for 6 minutes total, turning over once.
While the scallops are cooking, place the peas, olive oil, salt, black pepper and garlic into a blender with 1/2 cup of the reserved liquid and blend until smooth. Taste to adjust seasonings if necessary. The consistency should be pretty thick.

To plate, spoon a quarter of the pea sauce onto each plate. Place three scallops on the peas and top with the bacon, shallot, pea mixture.

*If desired, the scallops can be tossed in a bag with bread crumbs, paprika, and pepper before sauteing. This does help the scallops get a nice browned color.

Here's the recipe that I originally saw. I wasn't too keen on adding mint and lemon, but you might want to give it a try!


Plate: Becky Moy, Greenbridge Pottery www.greeenbridgepottery.com