Seared Scallops With Snap Peas And Pancetta

• 3 teaspoons canola oil, divided
• 12 ounces sugar snap peas, trimmed and diagonally sliced
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 1 1/2 ounces diced pancetta (such as Boar's Head)
• 2 large shallots, sliced
• 1 1/2 pounds large sea scallops
• 4 lemon wedges

1. Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; saute 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.
2. Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

canola oil, sugar snap peas, kosher salt, black pepper, pancetta, shallots, scallops, lemon wedges

Taken from www.myrecipes.com/recipe/scallops-snap-peas-pancetta (may not work)