- 2½ cups shelled fresh peas (from 2 pounds peas in the pod)
- 3 slices thick-sliced bacon, cut crosswise into ¼-inch-wide strips
- ½ cup coarsely chopped shallots
- 2 tablespoons coarsely chopped fresh mint
- Kosher salt and freshly ground black pepper
- 12 large sea scallops, tough side muscle removed and patted dry
- 2 tablespoons olive oil
*Tips: To promote a good sear, I always heat my skillets over medium-high heat until they are good and hot before adding the oil and then the food. After adding the meat, don't move it for at least 2 minutes to allow a crust to form on the underside. This crust will release the meat from the skillet, but if you poke and mess around with it too soon, it will only stick.
Prep Time: 15 minutes Cooking Time: 15 minutes
- Bring a large saucepan of salted water to a boil over high heat. Add the peas and cook for about 2 minutes or just until they are bright green and tender. Drain and transfer the peas to a bowl of ice water to cool. Drain well.
- Heat a large heavy skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes or until golden and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but a thin layer of fat from the skillet.
- Add the shallots to the skillet and cook, stirring often, for about 2 minutes or until softened. Add the peas and cook, stirring often, for about 3 minutes or until they are heated through. Stir in the bacon and mint. Season to taste with salt and pepper. Keep warm over very low heat.
- Meanwhile, season the scallops with salt and pepper. Heat another large heavy skillet over high heat until it is very hot. Add the olive oil, then add the scallops and cook for about 2 minutes or until the underside is golden brown. Turn the scallops and cook for about 2 minutes more or until the other side is golden brown, but the scallops are still translucent when pierced in the center with the tip of a small knife. Transfer the scallops to paper towels to drain briefly.
- Divide the pea mixture and scallops among four dinner plates and serve.
Get additional recipes from Curtis Stone at www.curtisstone.com and pick up a copy of his book, "What's For Dinner?"
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