You Say Scallops, I Say Scallops...

Let’s call the whole thing awesome!

Depending on where you came from, scallops are pronounced either scaw-llops (like scald) or ska-llops (scaffolding). I tend to go for the latter, but I think much of my Down East brethren opt for the former.

It hardly matters, we’re heading to Italy anyway. I think you’ll love this Venetian scallop dish courtesy of the wonderful Polpo cookbook. In Venice the pilgrim scallops are smaller, as author Russell Norman tells us, so if you’re working with larger diver-caught scallops, just slice them in half horizontally. 

Fresh peas are recommended, but I found frozen works just fine. Once the ingredients are prepared, this dish all goes rather quickly, and arrives so beautifully at the table.  

How do you say...buon mangiare!

Braised Scallops, Pancetta & Peas
Adapted from Polpo by Russell Norman
Ingredients
8 rashers of thinly sliced pancetta
2 tablespoons
Extra-virgin olive oil
16 spring onions
500 g (use 1 pound) peas – fresh if you can, frozen if not
2 heads of baby gem lettuce, cut into bite sized pieces
50 g (half a stick) unsalted butter
12 small scallops (or six sliced in half horizontally if very large)
Crusty bread, to serve

Method
Cut the pancetta into 2 cm (roughly one inch) strips. Fry in a large pan with the olive oil until brown. Cut the spring onions into 5 cm (about 2 inches) pieces and add to the pan. When they have wilted slightly add all the peas and enough water to cover. Simmer for three minutes for frozen peas and 5–6 minutes for fresh peas.

Add the chopped baby gem lettuce and the butter and continue to simmer gently. After 1 minute at the scallops and simmer for 1more minute. Take off the heat and serve almost as a broth in shallow bowls.

Have some good crusty bread in the middle of the table to mop up the juices.