i've been making this for years and grow peas just to make this dish. Fantastic
Really tasty! The pea puree was a little runnier than I would have liked, next time I will use 1/2 cup less broth so that it's closer to a mash rather than a liquid. Other than that, all of the flavours were delicious.
My first review ever, after years of online recipe collections! The recipe deserves the recognition.. I prepared the recipe virtually to the letter, and it was flawless. The pea puree ( frozen tiny peas) was gorgeous, with a sweetness that enhanced the dry scallops (you must have dry, not preserved scallops), and the smoky pancetta added another layer of flavor. I found it quite simple to prepare, largely ahead of dinner. We poured Olivet Lane Chardonnay, perfect! Sauteed asparagus and jasmine rice - an elegant dinner! I will use this recipe for small dinner parties with confidence!
This was an expensive disappointment. I bought gorgeous fresh scallops from a fish market. The puree just wasn't tasty, even though I added S+P twice. I think there was too much going on in the dish -- puree, scallops, pancetta, gremolata, olive oil drizzle. It overpowered the taste of the scallops for both my husband's and my taste.
Made this for Easter Sunday, but this is an easy and elegant meal for any special dinner. The pea puree and pancetta can be made in advance and rewarmed, so you simply have to sear/saute the scallops right before serving. Phenomenal... delicious... elegant... eye pleasing.
I made this as the entrée for our Valentine's Day Dinner with the recommended side dish. It was fabulous..beautiful, flavorful, intriguing textures. My husband loved it and he has very refined tastes (hard to get a wow, but this dish got one!) It was a little fussy but many steps could be prepared ahead of time for quicker last minute assembly.
This is a beautiful dish I will make for an elegant appetizer when entertaining.
This recipe is awsome!!
This recipe is soooo good! I didn't like scallops until I tried this recipe. Now I love them and I make this all the time. Super easy and fast but elegant enough for dinner parties.
Excellent and easy!! Used frozen peas and frozen Archer Farms scallops, along with some thicker-sliced pancetta in addition to very thinly-sliced prosciutto, since it's what I had on hand. The prosciutto baked up really crisp. Great meal!! Posted a photo and a link on my Facebook page :-)
I loved both the ease and and elegance of this dish - I even blogged about it to all my friends! http://foodiejourney.blogspot.com/2009/10/seared-scallops-with-pea-puree-crisp.html
This really was quite good. I really liked the pea puree. I tried to hit my mother-in-law up for some fresh peas... but she wasn't sharing. So, I used frozen. The puree still tasted really great though, and the scallops were great. It really was a beautiful dish.
I served this as a main course for 2 and we both enjoyed it quite a lot
Absolutely delicious. An impressive, easy dish that requires no alteration.
I liked this recipe a lot. It is a little fussy but you can make it in easy steps. The pea puree is delicious. And the colors of the finished plate are gorgeous. Green puree, seared scallop, pink pancetta, yellow and dark green in the gremolata. This is a nice dinner for two. You can cook off the pancetta and make the gremolata in advance.
this is fast, easy and delicious! I made it after getting home from work and used frozen scallops and Peas from Trader Joe's. The have both the large japanese and new england scallops right now, so stock up! Substituted pan-sauteed prosciutto for the pancetta, so it wasn't quite as crispy. Still tasty though!
This was excellent! Easy to make. Nice blend of very different flavors - the sweetness of the peas and scallops, the tartness of the lemon zest and the smokiness of the pancetta. I had to bake the pancetta a little longer than the recipe called for, perhaps it was a little to thick. I couldn't find any fresh peas so I used frozen which seemed to work just fine. I was initially concerned because the recipe indicated that the puree might be too thick and suggested adding water or broth. Mine initially seemed fairly soupy, maybe because of the frozen peas (which were thawed and well drained). But as the puree cooled, it became thicker. Definitely will make this again. It would make a wonderful gourmet meal to serve to company.