Lavender Salt Seared Scallops with Sweet Pea Puree and Pancetta

I made this meal night before last and posted to Facebook. There were so many "likes" and comments that I wanted to let you in on the recipe. The best part about this meal is that the total cost with a bottle of wine was around $17 for 2 people in a restaurant it would have cost around $22 for one scallop entree without the wine.

 

Another great score from the San Francisco Farmer's Market  is Eatwell Farms Lavender Salt. It is so dang delicious I eat it sprinkled on buttered bread. You can also make a body scrub from it. I imagine that if you do not have access to this brand you could incorporate some dried lavender into some course sea salt for a similar flavor. It adds a richness and depth to the dish that I cannot describe.

Lavender Salt Seared Scallops with Sweet Pea Puree and Pancetta

RECIPE :

8 Jumbo scallops rinsed and patted dry ( more or less depending on the size of your family)

1/2 cup finely chopped shallots
3 tbs extra-virgin olive oil
1 tsp minced garlic (I love my garlic press)
2 cups frozen peas
1 cup chicken broth
Lavender salt and fresh ground black pepper  

5 thin slices pancetta
1/3 cup chopped fresh salad greens
1-1/2 tsp. grated lemon zest
1 tbs butter

Preheat Oven to 375º 

Set aside 1 tbs. of the shallots and put the rest in a saucepan with 2 tbs. of the oil and the garlic
Cook over medium-low heat until the shallots are soft, about 5 minutes.
Add the peas and the broth and season with a pinch of salt and pepper.
Bring to a simmer over medium-high heat and then reduce the heat to medium low.
Cover the pan and cook about 5-8 min.
Pour the pea mixture in blender and puree until smooth.
Season to taste with salt and pepper.
Return the puree to the saucepan, cover, and set aside to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes.


Gremolata : In a small bowl combine the salad greens, lemon zest, and the 1 tbs. shallots you set aside earlier and set aside.

Chopped shallot, lemon zest and garlic.

Fresh salad greens from Happy Boy Farms. I love them because they add  little edible flowers to the mix that make it so pretty. The people at their stand are always sooooo nice, too.

Pat the scallops dry and season them generously with lavender salt and pepper.

Heat the butter and the remaining 1 Tbs. oil in the very best non-stick skillet you have over medium-high heat until very hot. 

Add the scallops and cook, flipping once, until golden brown on both sides about 2 to 4 minutes per side. Place on plate with paper towel.

Seared scallops with crumbled baked pancetta.

*** Green Note : Matthew and me stopped using paper towels a long time ago so the scallops are on a linen. Think about it less waste, less $$$$. Ahhh, Semi Green Living :)

Place the scallops on the puree and crumble the pancetta on top. Sprinkle the Gremolata on top.

Let's look at it again. It's just so pretty!!! The flavor is something I can never explain. (that is why I'm not a writer) DELICIOUS! The End.

Enjoy!!!!!!