Pan seared Scallops with pea purée & crispy bacon.

Step 1

Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with salt & pepper.

Step 2

Bring 1 cup water to a boil, covered, in a small pot. Add peas and 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 for later use. Remove 1 cup of peas for bacon topping.

Step 3

Purée lemon juice, the remaining 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. Divide pea purée amongst plates and remove portion for baby.

Step 4 

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 cup cooked peas to bacon mixture and set aside.

Step 5

Heat skillet with reserved fat over high until just barely smoking. Sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side.

To finish

Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint if desired.