1/2 cup finely chopped shallots
3 Tbs. extra-virgin olive oil; more for drizzling
1 tsp. minced garlic
2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
1 cup lower-salt chicken broth or water
Kosher salt and freshly ground black pepper
8 very thin slices pancetta
1/3 cup chopped fresh flat-leaf parsley
1-1/2 tsp. finely grated lemon zest
12 medium all-natural dry sea scallops
1 Tbs. unsalted butter

Description

This Recipe May Look Fussy, But It’s Actually Feasible For A Weeknight. The Luscious Sweet Pea Purée Comes Together Quickly, And The Pancetta Bakes While You Sear The Scallops. Easy And Elegant, This Dish Is Great For Guests Or For A Special Family Mea

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