Abigail Cahill O'Brien

Scallops, Zucchini and Peas in Lemon-Bacon Broth

In Food on June 28, 2010 at 10:06 am

When it comes to my tendency to eat large quantities of pasta, I have a couple tricks up my sleeve.

Sometimes I buy individual bird nest servings of fresh pasta at Duckworth Beach Gourmet, a double-whammy win that’s a huge treat by virtue of its quality, but also automatically controls serving size.

More often, though, I recreate pasta dishes with summer squash as a base.  This works well in CSA season, or for anyone with an overload of zucchini on their hands.

We made this dish on a whim over the weekend.  If you’d like to omit the broth, salt your julienned zucchini first and allow it to drain in a colander for 30-40 minutes.  The salt will draw out the water.  Be sure to rinse and pat dry after to avoid over-salting the whole dish.

Now, that’s much too complicated for my usual dinner mode – you won’t find me dunking blanched veggies in ice baths on a Friday night either – which is why we ended up with this bright-tasting broth.  By the time you serve it, the broth will be warm but not steaming, so it’s still suitable for all but the hottest summer nights.

A final note: don’t use a non-stick pan.  It’s hard to get a good sear on the scallops in one.

Scallops, Zucchini and Peas in Lemon-Bacon Broth Serves 4

  • 3 slices of bacon (or substitute pancetta)
  • 5-6 small summer squash or zucchini, julienned
  • 1 1/2 cups fresh English peas, shelled
  • 1 yellow onion, diced
  • 1 large garlic clove, minced
  • 1 cup Parmesan, grated
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper
  • Scallops, 12-16

Eyeball the zucchini and select a pan big enough to hold all of it.  Heat the pan and cook the bacon in it; set bacon aside.  Drain off all the bacon fat save 2 tbsp.  Add the diced onion to the pan and cook until softened and translucent; add the garlic and cook for 1-2 minutes more, stirring often.  You may have lowered the heat to avoid burning the garlic;  if so, crank it back up before adding the zucchini.   Turn the zucchini in the bacon fat, onion and garlic until it begins to soften but isn’t limp.  Test a piece; it should have some give to it when you bite down, but not be noodle-y.   Add the peas and stir for one minute, or until the peas begin to deepen in color.  Crumble bacon into the pan.  Add the lemon zest and juice; stir.  Remove from the heat and add the Parmesan.  Add salt and pepper to taste.  Scrape the entire zucchini mixture into a large bowl and set aside.

Wipe out your pan and put it over fairly high heat.  Add even portions of vegetable oil and butter, enough to coat the pan and then some.  Add one scallop.  If it sizzles, the pan is hot enough.  Add the remaining scallops, making sure they don’t touch to prevent steaming, and don’t move them after they hit the pan.   Cook 3 minutes on one side, 2 minutes on the other.  They should develop a nicely caramelized sear on both sides.

Mound zucchini in a shallow soup bowl, spooning the accumulated broth over it.  Top with 4-5 scallop per person, and serve with a fork, spoon and crusty bread for dipping.

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  1. Wow, thanks for the recipe – this looks terrific. Can’t wait to try it!

  2. hmm…I think i found dinner tonight! Thanks, abs. any good ideas for substituting peas? Rich gives them a wonky eye…

  3. G, scallions might not be bad for a little green?

  4. ah, he loves those. will do. i’ll let you know how it goes…

  5. […] in the week I shared my recipe for scallops, zucchini and peas in lemon-bacon broth. I also made the famous garlic scape and white bean dip, and yes, it’s as good (and simple) […]

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