Seared Scallops With Mint Peas and Bacon
Ingredients
- 12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
- 3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips
- 1 medium shallot, cut crosswise into thin rings
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon (or more) olive oil
- 3 tablespoons mint leaves, coarsely chopped, divided
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