Best 4 Seared Scallops With Mint Peas And Bacon Recipes

Indulge in the delectable symphony of flavors with Seared Scallops with Mint Peas and Bacon, a culinary masterpiece that elevates the humble scallop to new heights. This carefully curated dish combines the tender, succulent texture of seared scallops with the vibrant sweetness of mint peas and the smoky, savory crunch of bacon. Experience a harmonious blend of flavors and textures in every bite, complemented by a refreshing mint-infused sauce that adds a touch of elegance to this extraordinary dish.

The journey begins with perfectly seared scallops, kissed by the heat of the pan until they achieve a golden-brown crust while maintaining their delicate, melt-in-your-mouth interior. Nestled alongside these succulent gems are vibrant mint peas, bursting with natural sweetness and a refreshing burst of mint. Crispy bacon crumbles add a textural contrast and a smoky, savory dimension that elevates the overall flavor profile.

As a finishing touch, a luscious mint-infused sauce envelops the scallops, peas, and bacon, bringing together all the elements in a harmonious embrace. The sauce, infused with the aromatic essence of mint, adds a layer of sophistication and freshness that elevates the dish to a culinary masterpiece.

Prepare to embark on a culinary adventure with Seared Scallops with Mint Peas and Bacon, a dish that promises an explosion of flavors and textures in every bite. Indulge in the symphony of flavors as the tender scallops, sweet peas, crispy bacon, and refreshing mint sauce create a perfect balance that will tantalize your taste buds and leave you craving for more.

Here are our top 4 tried and tested recipes!

SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL

Seared Scallops with Pea Purée, Crispy Bacon, and Mint Oil image

Categories Blender Shellfish Mint Bacon Scallop Pea Spring Honey

Yield Serves 6

Number Of Ingredients 20

Ingredients

For the pea purée
225 g (8 ounces) English garden peas, shelled weight
4 leaves of mint
salt and pepper
55 g (2 ounces) unsalted butter
For the scallops
6 slices good-quality streaky bacon, rind removed and cut into thirds
18 large king scallops (preferably Cornish), with muscle and roe removed
Maldon sea salt
Mild olive oil, for frying
For the mint oil
100 ml (3 1/2 fluid ounces) mild olive oil
3 large sprigs mint, stems removed
1.25 ml (1/4 teaspoon) caster (superfine) sugar
For the honey vinaigrette
100 ml (3 1/2 fluid ounces) light olive oil
15 ml (1 tablespoon) white wine vinegar
2.5 ml (1/2 teaspoon) runny honey
To serve
Salad leaves such as frisée or lamb's lettuce

Steps:

1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.
2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
3. Purée the peas in a blender until very smooth, or push through a sieve.
4. Grill the bacon, put it on kitchen paper and keep warm.
5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
6. Whisk all the honey vinaigrette ingredients together.
7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Seared Scallops with Mint, Peas, and Bacon image

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories 22-Minute Meals Dinner Scallop Seafood Shellfish Bacon Pea Summer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 8

Ingredients

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

Steps:

Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

SEARED SCALLOPS WITH BACON

Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

Steps:

Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SEARED SCALLOPS WITH MINT, PEAS, & BACON

Seared Scallops with Mint, Peas, & Bacon image

Really yummy

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 8

Ingredients

12 large sea scallops
salt and pepper
1 cup(s) frozen peas
3 slice(s) bacon
1 small shallot minced
1 teaspoon(s) lemon juice
1 tablespoon(s) olive oil
2 tablespoon(s) mint chopped

Steps:

Place scallops on paper towel and pat dry. Season with salt and pepper
Bring 1/2 cup of water to a boil. Add the peas and a little salt and cook 4 minutes. Drain through a strainer into a bowl and reserve the liquid.
Meanwhile add the bacon to a large skillet. Cook bacon until fat renders. Add the shallot and cook until the bacon is crisp. Transfer the bacon and shallots to a small bowl with a slotted spoon. Reserve the back fat in the pan. Add 1/4 cup of the peas to the bacon and shallot mixture.
Puree the lemon juice some salt and pepper, the remaining peas and 1/4 cup reserved pea cooking water, mint and olive oil. Process until well incorporated and somewhat smooth.
Heat the skillet with the rendered bacon fat. Add more olive oil if needed. Sear the scallops 3 minutes per side until browned.
Plate the pea puree with the scallops and bacon pea mixutre. Then garnish with mint

Tips:

To ensure the scallops are cooked evenly, make sure they are all roughly the same size.
Sear the scallops in a very hot pan to get a nice golden crust. This will help to lock in the juices and prevent them from becoming tough.
Do not overcrowd the pan when searing the scallops. This will cause them to steam rather than sear.
Use a light hand when cooking the peas. You do not want to overcook them and make them mushy.
Add the mint at the very end of cooking to preserve its delicate flavor.
Serve the scallops immediately with the peas, bacon, and mint. This dish is best enjoyed when it is hot and fresh.

Conclusion:

This recipe for seared scallops with mint peas and bacon is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared to perfection and served with a flavorful combination of peas, bacon, and mint. This dish is sure to impress your guests and leave them wanting more.