Scallops Seared

with Pea Purée and Bacon

INGREDIENTS

• 1 C peas
• 1 t salt
• 3 oz bacon (3 slices chopped) or pancetta
• 1 shallot, chopped
• 1 garlic clove, chopped
• 2 T lemon juice
• ½ C clam juice or water
• 2 T tarragon, dill, chives or parsley, chopped
• 1 T olive oil
• 2 T butter
• 12 large sea scallops, dried pack

PREPARATION

1. Cook peas in boiling salted water 4 min.
2. Add bacon to large skillet and cook at medium-high until crisp, set aside.
3. Add shallot and garlic and cook until shallot is soft.
4. Purée lemon juice, herbs, shallots, garlic, ½ C peas and clam juice or water. Slowly add oil and purée until smooth.  Distribute purée among plates and sprinkle with bacon
5. Heat skillet over high. Sear scallops in butter 2 min per side or until brown.
6. Place scallops in the purée, scatter remaining peas on top and serve.