Directions

1. Defrost scallops in bowl of cold water until thawed. Pat dry and season with salt & pepper. Set aside.

2. Slice bacon and shallot.

3. Bring 1 cup of water to boil in small pot and add peas. Cook 4-5 minutes, until bright green and tender. Drain and set aside.

4. In a blender, purée lemon juice, 1/2 cup warm water, 1/2 tsp salt, 1/4 tsp pepper, 1 1/2 cups of the cooked peas (reserving 1/2 cup) and 2 tbsp fresh mint leaves in a blender. Add 1 tbsp olive oil and mix again, purée will be creamy but pourable. Divide the pea purée among 4 plates.

5. Add bacon and shallot to large skillet over medium-high heat (you will cook the scallops in this skillet, too). Cook bacon and shallot mixture approx 5 min, stirring frequently until bacon is just crispy. At the very end, add the reserved 1/2 cup of cooked peas and combine. Remove from pan and set aside.

6. Add 1-2 tbsp of olive oil to skillet with the leftover bacon grease and place scallops over the medium-high heat. Sear on each side, about 5-6 minutes, flipping halfway.

7. Immediately place scallops over plated pea purée and top with bacon & shallots.

8. I serve it with a loaf of crusty bread so you can soak up every last bite!