Chili Lime Butter Scallops with Pancetta

Ingredients

• 12 large dry-packed fresh sea scallops about 1 lb.
• 1 13 oz bag frozen peas about 2½ cups
• 6 oz mascarpone or cream cheese
• 15 mint leaves
• 2 tablespoons grapeseed or other neutral oil
• 6 thin slices of pancetta or prosciutto
• Coarse kosher salt and freshly cracked black pepper to taste
• 3 tablespoons unsalted butter
• 1 hot pepper jalapeño or serrano, seeds and ribs removed, finely chopped
• 1 lime zest and juice
• 1 red jalapeño chili very thinly sliced. for garnish (optional)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag