Ingredients
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Main
Instructions
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01
Pre-heat grill to 375°F. Fry pancetta in a cast iron pan for about 5 minutes and drain grease. Add minced red onion (or shallot, if substituting) and 1 cup peas to pan and season with salt and pepper, then add ½ of mint and stir to incorporate. Cook until warmed through.
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Â
Ingredients
- 4 ounces Pancetta, chopped
- 1/2 Red onion, chopped or 1 Shallot, minced
- 2 cups Green peas, drained and divided
- 4 ounces Mint, divided
- Salt, to taste
- Pepper, to taste
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02
Combine 1 cup peas and lemon juice, remaining mint, olive oil and Parmesan cheese in a food processor. Season to taste with salt and pepper and blend until smooth.
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Â
Ingredients
- 2 cups Green peas, drained and divided
- 4 ounces Parmesan cheese
- 1 tablespoon Olive oil
- 4 ounces Mint, divided
- Juice of 1 lemon
- Salt, to taste
- Pepper, to taste
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03
Rinse scallops and pat dry with paper towel. Season scallops with salt and pepper to taste on all sides. Place on the grill and sear for 3-5 minutes per side.
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Â
Ingredients
- 12 U-10 Scallops
- Salt, to taste
- Pepper, to taste