Here in Ontario, local peas are in season and they make for a great vegetarian Greek dish or this one, paired with seared scallops. Bacon and scallops are a natural together so these two favourite ingredients are together again to dance on your tongues.
Seared Scallops With Green Peas and Bacon
(serves 4)
12 large sea scallops
olive oil
3 Tbsp. unsalted butter
sea salt and course pepper
Green Peas and Bacon
4 rashers of bacon, chopped
2 Tbsp. of extra virgin olive oil
1/4 cup finely diced onions
2 cups green peas (fresh or frozen)
1/4 cup dry white wine
2 tsp. fresh thyme leaves
salt and pepper to taste
half a lemon
- Place your bacon in medium skillet with 1/2 cup water over medium heat. Allow the bacon fat to render until the water has evaporated. Now the bacon will crisp-up in its own fat. Remove the crisp bacon, reserve.
- Add olive oil into the same pan over medium heat, add the onions and a bit 1/4 cup water, stir with a wooden spoon to pick up the brown bits. Add your peas, wine, thyme, salt and pepper and bring up to a simmer. Cook for 3 to 5 minutes until most of the liquid has cooked down.
- Add the crisp bacon, stir in. Adjust seasoning and keep warm.
- Bring scallops to room temperature and pat-dry. Drizzle the scallops with olive oil and season with salt and pepper. Place a large non-stick skillet on your stove top set to high heat.
- Drizzle a bit of oil in your pan and sear the scallops for about 2 minutes or until golden-brown. Turn and sear other side for a minute. Take the pan off the heat and wait a minute for the pan to cool a bit. Add the butter into the pan, swirl the butter to melt.
- Divide and plate the peas, top each serving with three scallops, spoon over melted butter. Squeeze lemon juice on scallops and serve
