- 3 tablespoons extra virgin olive oil
- 100g pancetta, diced
- 16 spring onions chopped into 5cm chunks
- 500g frozen peas, defrosted
- 2 heads baby gem lettuce, cut into 2cm pieces
- 60g salted butter
- 100g sun-dried tomatoes in oil, drained and finely sliced
- 12 small scallops, without coral
- to taste salt and white pepper
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Feast your eyes on the finest braised scallops with peas and sun-dried tomatoes! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Heat the oil in a large frying pan and fry the pancetta for 3 minutes over a medium heat. Stir occasionally with a wooden spoon.
Add the spring onions to the frying pan. Cook for 3 minutes then add the peas and enough water to cover the lot. Simmer for 4 minutes. Add in the chopped baby gem lettuce with the butter and sun-dried tomatoes and continue to simmer for 2 minutes. Add the scallops and simmer for a further 1½ minutes.
Divide among four warm shallow bowls, season and serve immediately. Fresh rustic bread is a must with this recipe to mop up all the delicious juices.
Once you’re done, simply sit back and enjoy your braised scallops with peas and sun-dried tomatoes and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.