Seared Scallops with Sweet Pea Puree & Pancetta Succotash

A fresh, seasonal summer recipe that's ready in 30 Minutes.

If it grows together, it goes together. This seasonal scallop recipe highlights the best of summer produce: fresh sweet corn, ripe cherry tomatoes and aromatic basil - paired with crispy pancetta and perfectly seared scallops.

Whether served as an elegant appetizer of elevated into a light entree, this dish is guaranteed to impress. It's fresh, flavorful and deceptively simple.

The combination of sweet corn, spicy jalapeño and smoky pancetta brings out the natural sweetness of the scallops and gives the dish balance. The vibrant green pea puree ties everything together with a silky finish!

How to Sear Scallops like a Pro

Searing scallops perfectly is the trickiest (but most rewarding) part of this dish. Follow these tips for golden brown, restaurant worthy scallops:

• Start with DRY scallops: Pat them dry and season with salt. Let rest at room temperature for at least 20 minutes. Just before cooking, pat them dry again.

• Use HIGH heat: Preheat your pan until a few drops of water dance along the surface. If it evaporates instantly, it's not hot enough.

• Sear the flat side first: Scallops have one flatter, larger side - sear this side first for maximum browning.

• Don't touch them too soon: Let them cook undisturbed for about 2 minutes. When the edges are golden brown and the scallops release easily from the pan, they are ready to flip.

• Just kiss the other side: Sear the second side for only 20-30 seconds. This keeps the center from over cooking.

Seared Scallops with Sweet Pea Puree & Pancetta Succotash

Serves: 4

Hosting Tip: The more you can prep ahead of time, the easier this will be to make! Prep the vegetables, sweet pea puree and pancetta up to 48 hours in advance.

Ingredients

• 12 Large Scallops

• 1 Red Bell Pepper, Diced

• 1 Jalapeño Diced (seed removed for less heat, optional)

• 2 Cloves Garlic, Crushed

• 4 Ears of Corn, Kernels Removed

• 4 oz Diced Pancetta

• 1/4 cup Cherry Tomatoes, Halved

• 6-8 Fresh Basil Leaves, Torn

• 1 Lemon (zest + juice)

• 1 cup Sweet Peas (fresh or frozen)

• 1 cup Vegetable or Chicken Broth

• 2 tbsp Butter

• Salt, to taste

• High-Heat Oil (avocado oil or other)

Instructions

Prepare the Scallops

• Pat scallops dry with paper towels and season with salt.

• Set aside at room temperature while preparing the other components.

Make the Sweet Pea Puree

• In a small pot over medium heat, melt butter with one garlic clove.

• Remove the garlic once fragrant, transfer melted butter to a blender.

• In the same pot, add peas and broth. Cook over high heat for 3-5 minutes until peas are tender.

• Blend peas, broth and butter until smooth. Season with salt to taste.

• For an extra smooth texture, strain through a fine mesh sieve. Set aside.

Cook the Succotash

• In a large skillet over medium heat, cook the pancetta until crispy.

• Remove pancetta from the pan, reserving half the rendered fat. Discard the rest.

• In the same pan, sauté diced bell pepper and jalapeno for 2-3 minutes.

• Add corn and cook another 2-4 minutes, stirring occasionally.

• Season to taste and remove from pan. Wipe clean.

Sear the Scallops

• Heat pan over high heat for 3-4 minutes. Use stainless steel if possible, cast iron would work well here too.

• Add a small amount of oil to the pan.

• Place scallops, flat side down, pressing gently to ensure even contact.

• Sear undisturbed for about 2 minutes, until golden and easily release from the pan.

• Flip and cook for 20-30 seconds, remove from heat.

Finish the Succotash

• Stir cherry tomatoes, lemon zest, torn basil and crispy pancetta into the corn mixture.

Assemble the Dish:

• Spoon puree onto the base of the plate.

• Top with a generous scoop of succotash.

• Place scallops on top.

• Finish with a squeeze of lemon juice and sprinkle of flaky salt.

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