Belly Full · by Amy Flanigan★ 5.0 (23)
Seared Scallops with Crispy Pancetta
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 27%
CARBS 15G17% OF CAL
4G FIBER0G ADDED0G INTRINSIC5G OTHER5G TOTAL SUGAR
FAT 25G67% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops served over creamy pea purée, topped with crispy pancetta and bright gremolata. An elegant but easy dish that looks restaurant-quality.
mainamericanshellfish⚙️ food processor🍳 skillet🌀 blendergluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup fresh chopped parsley
- 2 teaspoons grated lemon zest
- 2 medium shallots (, minced, divided)
- 2 tablespoons extra-virgin olive oil (, divided)
- 3 ounces diced pancetta
- 1 clove garlic (, minced)
- 2 cups frozen sweet peas (, thawed)
- 1 cup low-sodium chicken broth
- 1 tablespoon unsalted butter
- salt and pepper
- 12 large sea scallops (, patted dry)
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 27%
CARBS 15G17% OF CAL
4G FIBER0G ADDED0G INTRINSIC5G OTHER5G TOTAL SUGAR
FAT 25G67% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1098mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 326mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1098MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.