Pan Seared Scallop with Quail Egg and Pancetta

Ingredients

• 3 Tbs finely chopped shallots
• 3 Tbs extra-virgin olive oil
• 1 tsp minced garlic
• 2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
• 1 cup lower-salt chicken broth or water

Kosher salt and freshly ground black pepper

• 4 thin slices pancetta
• 8 large sea scallops
• 8 quail eggs
• 2 Tbs unsalted butter (for Lactose-free, use Earth Balance spread or butter substitute)

Directions

1. Position a rack in the center of the oven and heat the oven to 350°F.
2. Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.
3. Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.
4. Line a baking sheet with parchment paper and lay out the thin sliced pancetta. Bake for 5 minutes or until golden brown and crisp. Set aside.
5. Pat the scallops dry and season with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the scallops, starting in the 12:00 position and working down around the side of the pan. Cook for about 3 minutes and then flip, starting with the first scallop placed down at 12:00. Cook the other side for another 3 minutes until golden brown and almost firm to the touch. Transfer to a plate.
6. In a non-stick skillet, place 1 Tbs butter and 1 tsp olive oil. Gently crack the quail eggs onto the pan, sprinkle with a pinch of salt and pepper. These eggs will cook quite quickly, about 2 minutes and you’ll want to gently transfer them to a plate .or cutting board. Using a round 1 1/2 inch cutter, place the yolk in the center and cut the excess yolk off, creating a nice round egg.
7. Dollop a small round spoonful of warm pea purée on the plates, essentially creating a bed for the scallops to live on. Place the scallop on each bed of pea puree, topping each scallop with a quail egg, and then adorn with pieces of the pancetta.
8. Serve and enjoy!