Grilled Scallops with Peas and Lamb Bacon

Ingredients:
​3 Tbs Olive Oil
3 oz Lamb Bacon
1 Large Onion
​1 Garlic Clove
​Lemon

​1 cup Dry wine
​1 Lb Frozen Peas
​10 Sea Scallops
2 Tsp Chopped Mint
Salt
​

Vieiras con Guisantes y Ticino de Cordero or Scallops with Peas and Lamb Bacon is a variant on a classic pairing from Spain - Peas and Hams. By adding the sweetness of fresh sea scallops you add a level of finesse to the dish and it makes a great tapas or appetizer. Make sure that you get fresh scallops that smells like the sea - they should not have a fishy smell. if you cant find lamb bacon, you can exchange it with Spanish ham, regular bacon or country ham.

Start by cutting the bacon into 1/4-inch cubes and finally chop the onion.If the Lamb Bacon or Ham is extremely fatty, cut out areas with only fat - you want high marbled meat but not fat chunks for the dish. Heat 2 Tbs oil in a large, deep skillet over medium heat.

Add the lamb bacon and cook until brown, probably 4-5 minutes. Make sure that you stir occasionally to make sure that you don't burn the bacon. Transfer to a dish. Add the onions to the skillet and cook until tender, about 2 minutes. Make sure that you scrape up all the brown bits from the lamb bacon as well - it is great flavor.  Finally add the garlic and cook for another 15-30 seconds. 

Add the wine and bring it to simmer. Take notice of how high the wine-level goes in the skillet and simmer until reduced by half.  Add the peas and lamb bacon and continue to simmer until peas are heated through, it shouldn't take more than a couple of minutes. Salt about 1/2 tsp, and taste. Add more if needed. Keep warm over low heat. 

Pat the scallops dry and season them with some salt. You can now either sear the scallops in a sauté pan or grill them. If you sauté them, add 2 Tbs oil to a skillet until very hot. Add scallops to pan and sear until deeply browned - 1 to 2 minutes per side. If you decide to grill them, carefully put them on a bamboo skewer that has been soaked in water for two hours. Use wide skewers, food will not spin around when you flip the skewers on the grill. Make sure the grill is hot and the grates are clean. Brush the grill grates with oil. Then grill the scallops for about 2-3 minutes per side. Don't overcook them - it will make them tough.

Fold the mint into the warm peas and divide among the plates. Place the scallops. Garnish with mint sprigs and zest some  lemon directly on top. Serve immediately.