Pan-Seared Scallops with Minted Pea Puree

Ingredients

• 8 large sea scallops, patted dry
• 2 cups frozen peas, thawed
• 2 tbsp heavy cream
• 1 tbsp fresh mint leaves
• 2 slices thick-cut bacon, diced
• 1 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• Shaved parmesan cheese
• Freshly chopped chives
• Flaky sea salt and black pepper

Instructions

1. In a small saucepan, simmer the peas with a splash of water until tender. Drain and transfer to a blender with heavy cream and fresh mint. Blend until silky smooth and season with salt.
2. In a small skillet, fry the diced bacon until crispy. Remove bacon bits and drain on a paper towel, reserving a small amount of fat if desired.
3. Season the dried scallops generously with salt and pepper on both sides.
4. Heat olive oil and butter in a heavy skillet over high heat until just smoking.
5. Add scallops to the pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.
6. Flip the scallops and sear for another 1-2 minutes until just opaque in the center.
7. Spoon a generous amount of pea puree onto plates, top with scallops, and garnish with crispy bacon, shaved parmesan, chives, and flaky sea salt.