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Wulf’s & Troquet Meal Kits: Pan-Seared Dayboat Scallops with Minted Peas and Bacon

  • Chef Tyler Stout
  • 2 min read

Recipe by Chef Tyler Stout of Troquet on South in Boston

Serves 2


For minted peas with bacon:

3 strips bacon, cut into 1-inch pieces

1 spring onion, sliced

1 garlic clove, minced

2 cups English peas

6 mint leaves, torn

3 tablespoon butter

8 ounces chicken stock 

1 tablespoon chopped fresh tarragon (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste


For scallops:

10  large scallops, abductor muscles removed

1 ounce canola oil

3 tablespoons unsalted butter

2 tablespoons lemon juice

Kosher salt, to taste



For minted peas with bacon:

Sauté bacon in pan over medium low heat until crispy, stirring constantly.  

Once bacon is finished, remove from the pan and place on a paper towel. Leave 1-2 tablespoons bacon fat in the pan and discard the rest. 

Sauté the spring onion and minced garlic clove in bacon fat over medium-high heat. Add the shelled peas and enough chicken stock to barely cover. 

Cook over high heat for 3 minutes, then add the torn mint leaves. Continue cooking a few more minutes until the peas are tender.  Once peas are to your desired doneness, add the butter and let it melt in to nicely to glaze peas.  

Add the crispy bacon, fresh ground black pepper to taste and chopped fresh tarragon.  Do not season until after the bacon is added. Taste for seasoning because bacon is salty on its own. Keep warm while searing scallops.

For the scallops:

Pat scallops dry and season lightly with salt. Select a pan with 3 times the amount of surface area as the total surface area of the scallops (12 inch pan).  

Turn heat to high and wait until the pan is very hot.  Once the pan is very hot, add enough canola oil to lightly coat the entire bottom of the pan.  

Place scallops in the pan, and once scallops start to caramelize and are golden brown across the surface, turn off heat, add butter to the pan and flip each scallop to the other side to finish cooking until your desired temperature. Spoon butter over the tops of the scallops. Once scallops have reached your desired temperature (I prefer medium rare – 50% translucent on the inside) finish with lemon juice.

Divide peas between two plates and top with seared scallops. Add another bit of lemon juice and open bottle of 2016 Calera Chardonnay Mount Harlan.


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