Prep

1. Place scallops on a paper towel-lined plate and pat dry with additional paper towels.

2. Season both sides of the scallops generously with salt and pepper.

3. Mince 4 cloves of garlic.

4. Thinly slice 2 shallots.

5. Squeeze 1 lemon.

6. Cut 8 tablespoons of butter.

Pea Puree

1. Melt 8 tablespoons of butter in a saucepan over medium heat.

2. Add garlic and shallots and sauté for 3 minutes until soft, but don’t let them turn golden.

3. Add frozen peas and stock, then increase the heat to bring to a simmer.

4. Cover and reduce heat to medium, simmer for 2 minutes.

5. Remove 1/2 cup of peas for garnishing.

6. Remove 1/3 cup liquid from saucepan and reserve.

7. Transfer all peas and remaining liquid into a food processor.

8. Add salt, pepper, lemon juice, and mint, then process until smooth.

9. Optional: Press through a colander for a finer texture.

10. Use reserved liquid to achieve desired consistency.

Scallops

1. Add bacon or pancetta to a large skillet and heat over medium-high heat.

2. Cook bacon for 3 minutes.

3. Transfer bacon to a small bowl.

4. Add 1/2 cup of cooked peas to the bacon mixture.

5. Heat skillet with bacon oil over high heat until barely smoking.

6. Sear scallops until a golden brown crust forms and they release from the skillet, about 3 minutes per side.

Plating

1. Place pea puree in five circles on the plate and put scallops on top.

2. Garnish with chives and cloves as shown in the picture.

3. Add leftover peas in between, and include a quail egg if desired.