Products used in this recipe
Seared Scallops with Pea Puree
Yield: 10 Servings
Yield: 10 Servings
Silky smooth pea puree is paired with tender scallops and crispy pancetta.
Instructions:
1. Sear Topsail Scallops until golden brown and cooked.
2. Blend Edgell Peas, butter, parsley and lemon juice in a food processor until smooth. Pass through a fine sieve to remove any lumps.
3. Spread pea puree on serving plates and top with 3 scallops. Sprinkle with pancetta and serve.
