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Seared Sea Scallops with Warm Pea and Bacon Salad
Recipes
Seared Sea Scallops with Warm Pea and Bacon Salad
4 servings
30 minutes total

Ingredients

  • 1 tablespoon fresh mint, divided
  • 1 (8 oz) package fresh sugar snap peas
  • 4 fresh red radishes
  • 4 slices bacon
  • 1 (6 oz) package fresh English peas
  • 3 tablespoons unsalted butter
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon fresh cracked black pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 12 fresh sea scallops (about 1 lb)

Steps

    1. Chop mint and sugar snap peas coarsely. Slice radishes thinly (about ¼ cup). Chop bacon coarsely (wash hands). Bring large saucepan of water to a boil for peas; fill large bowl halfway with ice water. Place all peas in pan and cook 2 minutes, then drain and place immediately into ice water. Stir until cooled, then drain well.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook and stir 6–7 minutes until bacon is crisp. Remove bacon, leaving drippings in pan. Add peas and 2 teaspoons mint; cook and stir 1 minute. Reduce heat to low. Add butter, ½ teaspoon salt, and ¼ teaspoon pepper; cook and stir 2 minutes.
    3. Meanwhile, pat scallops dry and season with remaining 1 teaspoon salt and ¼ teaspoon pepper (wash hands).
    4. Preheat large, cast-iron skillet on medium-high 2–3 minutes. Place oil in skillet, then add scallops. Cook 1–2 minutes on each side until scallops are browned and opaque. Stir radishes into pea mixture. Serve scallops over pea salad, sprinkled with remaining 1 teaspoon mint.

Amount per ¼ recipe serving: Calories 430, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 100mg, Sodium 1150mg, Total Carb 11g, Fiber 4g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 15%, Iron 35%, Potassium 2%