Seared Scallops With Mint, Peas, And Bacon

• 12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
• 3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
• 1 medium shallot, cut crosswise into thin rings
• 1 1/2 teaspoons fresh lemon juice
• 1 tablespoon (or more) olive oil
• 3 tablespoons mint leaves, coarsely chopped, divided

1. Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
2. Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; 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.
3. Meanwhile, 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 1/2 cup cooked peas to bacon mixture.
4. Puree lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and puree until smooth. Add 2 Tbsp. mint leaves and puree until just combined but pieces of mint are still visible. Divide pea puree among 4 plates.
5. Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea puree with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

muscle, kosher salt, fresh peas, bacon, shallot, lemon juice, olive oil, mint

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-mint-peas-and-bacon (may not work)