Scallops and Peas

• 1 lb. day-boat scallops
• 4 slices meaty bacon
• 2 shallots, minced
• 0.5 lb. fresh English peas
• 1 Tbsp. olive oil

Shell the peas, bring a pot of water to a boil, and cook them quickly for just a couple of minutes. Exactly how long depends on how fresh they are. If they were picked that morning, 2 minutes is enough, if they spent a couple of days in a truck and the rest of the week on a supermarket shelf, they could need 5–6 minutes.

Dice the bacon and cook it gently in a large skillet, with a little olive oil if necessary. When it's getting towards done, add the shallots and cook until both are done. Remove the shallots and bacon to a bowl.

Pat the scallops dry. Raise the heat under the skillet, add the olive oil, and sear the scallops for 3 minutes per side, turning once, and moving them only when you turn them over.

Serve the scallops on warm plates with the bacon/shallots/peas on top.