Servings:4作为开胃菜，2作为主菜。
This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.
Position a rack in the center of the oven and heat the oven to 375°F.
Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.
Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.
Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.
In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.
Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.
将温暖的豌豆泥分成四个大型沙拉盘或两个晚餐板之间。将扇贝放在泥中，然后将薄饼碎在顶部。将gremolata撒在所有人的身上，并用大量的橄榄油细雨结束。
Similar to risotto,Orzo with Lemon, Garlic, Parmigiano & Herbsmakes a perfect side.
i've been making this for years and grow peas just to make this dish. Fantastic
Really tasty! The pea puree was a little runnier than I would have liked, next time I will use 1/2 cup less broth so that it's closer to a mash rather than a liquid. Other than that, all of the flavours were delicious.
经过多年的在线食谱收藏，我的第一次评论！食谱值得得到认可。.我实际上是在字母上准备了食谱，这是完美无缺的。豌豆泥（冷冻的小豌豆）非常华丽，甜度可增强干扇贝（您必须有干燥，而不是保留的扇贝），而烟熏培根酱也增加了另一种风味。我发现准备很简单，主要是在晚餐之前。我们倒了Olivet Lane Chardonnay，完美！炒芦笋和茉莉饭 - 优雅的晚餐！我会充满信心地将此食谱用于小型晚宴！
This was an expensive disappointment. I bought gorgeous fresh scallops from a fish market. The puree just wasn't tasty, even though I added S+P twice. I think there was too much going on in the dish -- puree, scallops, pancetta, gremolata, olive oil drizzle. It overpowered the taste of the scallops for both my husband's and my taste.
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