Seared Scallops with Snap Peas and Pancetta

Yield:

Serves 4 (serving size: about 5 scallops and 3/4 cup pea mixture)

 

Ingredients

3 teaspoons canola oil, divided

12 ounces sugar snap peas, trimmed and diagonally sliced

1/4 teaspoon kosher salt, divided

1/4 teaspoon black pepper, divided

1 1/2 ounces diced pancetta (such as Boar's Head)

2 large shallots, sliced

1 1/2 pounds large sea scallops

4 lemon wedges

Preparation

1. Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.
2. Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.