Mount Pleasant Magazine Jan/Feb 2021

18 www.ReadMPM.com | www.MountPleasantMagazine.com | www.VOICEofMPpodcast.com Ingredients 8-10 large scallops 1 cup frozen peas 4 ounces pancetta, cubed 1 medium shallot, sliced into thin rings ½ lemon plus zest 1 tablespoon olive oil 1 tablespoon unsalted butter Mint leaves Pinch of Sugar Directions For the Pea Puree 1. Bring water to a boil in a small pot. Season with salt and cook peas for about 4 minutes until bright green, and drain. 2. In a food processor, puree the juice and zest of ½ lemon with peas, 1 tablespoon olive oil and 1 tablespoon unsalted butter. Add water 1 tablespoon at a time until puree reaches desired consistency. Salt and pepper to taste. Tear 4-5 mint leaves and puree until combined but pieces of mint are still visible. For the Scallops 1. Place scallops on a paper towel-lined plate and pat very dry. Season both sides with salt and pepper and a small amount of sugar to encourage browning. 2. Cook pancetta in a large skillet over medium-high heat, stirring occasionally until fat begins to render. Add sliced shallot and cook until softened and lightly browned, stirring often. Transfer the mixture to a bowl using a slotted spoon, and reserve the fat in the skillet. 3. Heat skillet with fat over high heat until barely smoking. Working in batches, sear scallops until a golden brown crust has formed and scallop releases from the skillet, about 3 minutes per side. Add more oil as needed. 4. Top pea purée with scallops and bacon mixture. Garnish with mint leaves. Main Course Seared Scallops with Pea Puree and Pancetta Yield: 2 servings Ingredients 2/3 cup whole milk 1 ¼ cup dark chocolate — high-end, if possible 1 tablespoon brewed espresso or coffee 1 egg yolk 5 egg whites ¾ cup sugar, divided ¼ cup hazelnuts Directions For the Mousse 1. Melt the chocolate in the microwave in 30-second increments, stirring between. 2. Heat the milk in a small saucepan until simmering, then pour over the chocolate. Add espresso and stir until smooth. Set the mixture aside to cool. Dessert Chocolate Mousse with Hazelnut Praline Topping Yield: 6 to 8 servings lowcountry cuisine