Name: Seared Scallops with Crispy Pancetta, Herbed White Bean Purée & Lemon Gremolata
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs large sea scallops (about 25-30; thoroughly patted dry); 4 oz pancetta, diced; 2 cans (15 oz each) cannellini beans, drained and rinsed; 3 tbsp extra-virgin olive oil, divided; 2 garlic cloves, minced; 1/4 cup fresh parsley, finely chopped; 1/2 lemon, zested and juiced; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper, plus more to taste; 1/4 tsp smoked paprika (optional, for garnish); Microgreens or baby arugula, for garnish

Seared Scallops with Crispy Pancetta, Herbed White Bean Purée & Lemon Gremolata

MintySpatula7299

This elegant Mediterranean-inspired dish layers briny, caramelized scallops with the savory crunch of pancetta and a creamy, lemony white bean purée for a satisfying, high-protein dinner. The vibrant gremolata brightens every bite, while the microgreens add a fresh pop of color. Each serving is rich in lean protein thanks to the double dose from sea scallops and cannellini beans—perfect for a California summer evening. The contrasting textures and flavors make this plate both restaurant-worthy and achievable in under 40 minutes.

Ingredients

Instructions

Pat the scallops very dry with paper towels and season both sides with salt and pepper.
In a large nonstick skillet over medium heat, cook the pancetta until golden and crispy, 5-6 minutes. Transfer pancetta to a paper towel-lined plate, reserving 1 tbsp of rendered fat in the pan.
Add 1 tbsp olive oil to the skillet. Sear scallops in a single layer (work in batches if needed) until a deep golden crust forms, 2-3 minutes per side. Remove to a plate and tent with foil.
Wipe out the skillet. Add 1 tbsp olive oil, garlic, and drained cannellini beans. Cook on medium-low, stirring, until beans are warmed through, about 3-4 minutes.
Add 1/2 tsp salt, 1/4 tsp pepper, half of the parsley, and half the lemon zest. Using a potato masher or immersion blender, mash/purée until smooth and creamy. Stir in lemon juice to taste. Keep warm.
For the gremolata: In a small bowl, combine remaining parsley, lemon zest, and 1 tbsp olive oil. Mix well.
To serve, spoon a generous bed of the herbed white bean purée onto each plate. Top with a portion of seared scallops (about 6-8 per serving). Scatter crispy pancetta over the scallops, drizzle with gremolata, and garnish with microgreens or arugula and a light dusting of smoked paprika if using.