Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata | Seafood By Sykes
Follow this delicious and light seafood recipe for Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafoodbysykes.com.
Ingredients
- 300 g XL North American Roeless Scallops
- 2 large banana shallots finely diced (one medium red onion can also be used as a substitute)
- 3 tbsp extra virgin oil
- 1 tsp finely chopped garlic
- 200 g frozen peas
- 120 ml water
- 8 very thin slices of pancetta
- 1 small handful of fresh, flat-leaf parsley (chopped)
- 1 finely grated lemon zest
- 1 tbs unsalted butter
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