Seared Scallops with Pea Purée and Pancetta

Ingredients

Scallops

• 12 large dry-packed sea scallops
• Salt, pepper
• 2 tbsp high-smoke-point oil
• 2 tbsp butter, squeeze of lemon

Pea Purée

• 2 cups frozen peas
• 2 tbsp butter
• 2 tbsp cream
• 1 tbsp fresh mint
• Salt, white pepper

Pancetta Crumble

• 4 oz pancetta, small dice
• Pea shoots or microgreens for garnish

Method

1. Pancetta: Cook in a dry skillet over medium heat until crispy (5 min). Drain on paper towels.
2. Pea purée: Blanch peas 2 min, shock. Blend with butter, cream, and mint until smooth. Season. Keep warm.
3. Scallops (cook last — they take 4 min): Pat very dry. Season. Heat oil in a skillet over high heat until smoking. Place scallops clockwise, leaving space. Sear 2 min without touching. Flip when deeply golden. Add butter, baste 1 min. Squeeze lemon.
4. Plate: Swoosh pea purée across warm plates. Arrange 3 scallops per plate, seared-side up. Scatter pancetta crumble and pea shoots.

What You're Practicing

• Scallop sear: dry surface + screaming hot pan + don't touch = perfect crust
• Multi-component timing: start with what takes longest, finish with what's fastest
• Composed plating: swoosh → protein → garnish
• This dish combines techniques from Ch.01 (blanching), Ch.03 (searing), and Ch.04 (plating)