Spring reminds us of Scallops and Peas

The peas are coming up in the garden - and it's almost Mother's Day - so this is a good time to make this simple dish that will have you thinking about the beach and warmer weather to come. The recipe is provided by Douglas Walls, executive chef at Billy Graham Training Center at The Cove. 

Scallops and Peas with Mint Pesto

12 U-10 scallops (10 or fewer to the pound)

Kosher salt and black pepper

2 cups peas

4 ounces pancetta, chopped

Half a red onion, minced (or one shallot) 

1 freshly squeezed lemon

1 tablespoon olive oil

4 ounces mint

4 ounces fresh grated Parmesan cheese

Peas: Saute the pancetta for about 5 minutes. Add red onion and 1 cup of the peas. Season with salt and pepper, then add 2 ounces mint. Remove from heat.

Pesto: Incorporate 1 cup peas and 2 ounces mint into the the lemon juice, olive oil  and Parmesan cheese. Season to taste with salt and pepper.

Scallops: Sear on each side for 3-5 minutes, salt and pepper to taste.

Assembly: Spread pesto on plate and place scallops on pesto. Top with the pancetta mixture.