Pan Seared Scallops with Pea Puree

Whats better than scallops?  Scallops cooked in pancetta fat!  Throw in a pea puree and you get a great blend of savory and sweet in a super fast and super delicious meal.

Serves 2
Pan Seared Scallops
6 Sea Scallops
4 oz pancetta, diced
10 oz peas

1.Cook the peas according to package directions and puree in a food processor with salt to taste.

2. Heat a saucepan to medium high and cook the pancetta until done.

3. Add the scallops and cook for 2-3 minutes per side.

4. Serve the scallops with a swab of pea puree and some of the crispy pancetta bits.

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