Truffled Sea Scallops with...Truffled Sea Scallops with Minted Pea Velouté and Pancetta Shards

Pan-seared U10 scallops served atop a decadent truffle-infused pea purée, accented with salty pancetta crisps and a vibrant mint-lemon emulsion.

Ingredients

Cooking Instructions

1. 01

   Blanch the peas in boiling salted water for 2 minutes, then immediately shock in ice water to retain their vibrant green color. Drain well.

2. 02

   In a small saucepan, sauté the minced shallot in 1 tablespoon of butter over medium heat until translucent. Add the heavy cream and bring to a gentle simmer.

3. 03

   Transfer the peas and the cream mixture to a high-speed blender. Process until completely smooth. Pass the purée through a fine-mesh chinois for a silken texture. Stir in the truffle oil and season with sea salt. Keep warm.

4. 04

   Place pancetta slices in a cold pan and bring to medium heat. Fry until golden and crisp. Drain on paper towels and shatter into large shards once cooled.

5. 05

   Whisk together the lemon juice, zest, and chopped mint with a touch of olive oil to create a bright, acidic emulsion.

6. 06

   Pat scallops extremely dry with paper towels. Season with salt. Heat a heavy stainless steel pan with the remaining butter until foaming and starting to brown. Sear scallops for 2 minutes on the first side without moving them until a deep golden crust forms. Flip and sear for 30 seconds while basting with the brown butter.

7. 07

   To plate: Spoon a generous circle of pea velouté onto the center of each plate. Place two scallops atop the purée. Garnish with pancetta shards and pea shoots, then drizzle with the mint-lemon emulsion.