3 teaspoons canola oil, divided
12 ounces sugar snap peas, trimmed and diagonally sliced
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 1/2 ounces diced pancetta (such as Boar’s Head)
2 large shallots, sliced
1 1/2 pounds large sea scallops
4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.

Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

Cooking Light, July 2014, page 26

Amount per serving: Calories 237, Fat 7.9g, Saturated fat 2.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 25g, Carbohydrate 15g, Fiber 3g, Cholesterol 48mg, Iron 3mg, Sodium 568mg, Calcium 52mg

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