Seared Sea Scallops with a Bacon, Leek, and Pea Puree
These bacon fat-seared sea scallops are served with a bacon, leek, and pea puree — a stunning recipe to kick start spring, and delicious idea for any romantic dinner!
Servings Prep Time
4-6people 10minutes
Cook Time
25minutes
Servings Prep Time
4-6people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. In a large pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon. Reserve 4 tablespoons of bacon fat, and discard any excess.
  2. Using 2 of the 4 tablespoons, saute the leeks over medium heat until caramelized and golden brown, about 8-10 minutes. Add garlic and saute for an additional minute. Remove from pan and set aside.
  3. In a food processor, combine the crumbled bacon, leeks and garlic, Parmesan cheese, and peas. Process for 30-45 seconds. The mixture will be thick. Add chicken stock 1/4 cup at a time, processing for 15-20 seconds in between, until smooth and creamy, and the desired consistency has been achieved. Season to taste with salt and pepper.
  4. Pour the pea puree into a bowl, and tent with aluminum foil to keep warm (remove aluminum foil and heat through in the microwave as desired).
  5. Season the scallops to taste with salt and pepper on both sides. In a large pan, add remaining two tablespoons of bacon fat over medium high heat. Once smoking hot, sear the scallops for 1 1/2 minutes on each side. The outer edges should develop a golden-brown crust, with the center of the scallop remaining translucent.
  6. Serve immediately with the pea puree, and enjoy!
Recipe Notes

Our wine choice: the 2016 Bogle Chardonnay. This creamy, fruit-forward white has notes of apple and pear followed by a buttery, toasty finish — a great wine to enjoy with these scallops. Cheers!

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 Seared Sea Scallops with a Bacon, Leek, and Pea Puree
These bacon fat-seared sea scallops are served with a bacon, leek, and pea puree -- a stunning recipe to kick start spring, and delicious idea for any romantic dinner!
Seared Sea Scallops with a Bacon, Leek, and Pea Puree
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Seared Sea Scallops with a Bacon, Leek, and Pea Puree
Instructions
  1. In a large pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon. Reserve 4 tablespoons of bacon fat, and discard any excess.
  2. Using 2 of the 4 tablespoons, saute the leeks over medium heat until caramelized and golden brown, about 8-10 minutes. Add garlic and saute for an additional minute. Remove from pan and set aside.
  3. In a food processor, combine the crumbled bacon, leeks and garlic, Parmesan cheese, and peas. Process for 30-45 seconds. The mixture will be thick. Add chicken stock 1/4 cup at a time, processing for 15-20 seconds in between, until smooth and creamy, and the desired consistency has been achieved. Season to taste with salt and pepper.
  4. Pour the pea puree into a bowl, and tent with aluminum foil to keep warm (remove aluminum foil and heat through in the microwave as desired).
  5. Season the scallops to taste with salt and pepper on both sides. In a large pan, add remaining two tablespoons of bacon fat over medium high heat. Once smoking hot, sear the scallops for 1 1/2 minutes on each side. The outer edges should develop a golden-brown crust, with the center of the scallop remaining translucent.
  6. Serve immediately with the pea puree, and enjoy!
Recipe Notes

Our wine choice: the 2016 Bogle Chardonnay. This creamy, fruit-forward white has notes of apple and pear followed by a buttery, toasty finish -- a great wine to enjoy with these scallops. Cheers!

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