Pepper Bacon Scallops with Sweet Pea Puree

Scallops, Black Pepper Bacon and Sweet Peas

Makes 4 servings

1/2 pound Fantasma's Finest Black Pepper Bacon

1 (10/20-count) bag Coastal Seafood Sea Scallops (available in our retail store)

1 tablespoon olive oil

Half of a 10-ounce package frozen peas

1 pint cream

Salt and pepper, to taste

Paprika, to taste, if desired

Chopped parsley, for garnish

Preheat oven to 375° F.

Cover a baking sheet with foil and place a rack in the center. Place bacon slices over rack and bake for 20 minutes for softer bacon and 30 minutes for crispy, crumbly bacon. When cool, chop the bacon into bite-size pieces.

Remove scallops from the bag and dry them with paper towel. Heat olive oil in a sauté pan until it ripples and carefully add scallops to the pan, allowing plenty of room between each scallop to avoid steaming. Allow the scallops to cook, about 4-5 minutes; do not turn until the scallop releases from the pan on its own (be patient!). Flip the scallop and sauté on the opposite side; remove from pan and allow to cool.

In a blender or food processor, puree the unfrozen peas, adding a few teaspoons of water, if necessary, to keep the puree from sticking to the side of the container. Slowly add the cream and process puree until smooth. Season the puree with salt, pepper and paprika, if desired.

Serve the scallops on pea foam and sprinkle with chopped bacon.