Seared Sea Scallops with Pancetta and English Pea Salad

Recipe Courtesy of Nikki Cascone

Ingredients:

1# Fresh Peas- shucked and lightly blanched and chilled

Large Shallot – finely diced

1 Sprig of fresh mint – chiffonade

1 Pint Grape tomatoes (yellow and red)- all cut in half

¼ Cup Diced aged pecorino cheese or similar

¼ Cup Diced pancetta 1# Diver or Sea Scallops

Dressing

Salt & Pepper to taste

½ cup red wine vinegar

½ cup extra virgin olive oil Teaspoon – Honey (good quality)

Slice pancetta into about ¼ inch think slices then medium dice. Cook down with a little oil over medium heat to render all of the fat. Stir occasionally and remove from the heat when it is fully cooked but not too crunchy. Strain well onto a towel to remove excess fat.

Drizzle a little bit of olive oil, salt and pepper on the se scallops and sear in a very hot skillet (preferably non-stick) for extra crunchy skin and caramelized finish– add a pinch teaspoon of butter to the almost finished scallops. Remove from pan and let cool. Add a touch of salt.

While the scallops are cooking (only a few minutes on each side) Make a quick dressing by drizzling the olive oil into the vinegar and honey while whisking. Season with salt and pepper.

Add tomatoes, blanched peas, shallots, cheese and pancetta together in a mixing bowl and drizzle in some dressing. Season with salt. Mix in a small amount of dressing just enough to lightly coat the ingredients. Toss in fresh mint. Toss and serve on a chilled plate or bowl.

Place the cooled scallops on top of the salad. Drizzle a bit of the dressing on top to finish. Do not mix the salad to far in advance or the fresh herbs and peas with begin to get soggy.

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