- 1 tablespoon extra-virgin olive oil
- 1 pound large sea scallops (about 12)
- Salt and freshly ground pepper
- 4 ounces thick-sliced bacon, diced
- 1 large shallot, minced
- 1 cup dry white wine
- 1 cup chicken stock or low-sodium broth
- 24 littleneck clams, scrubbed
- 1/2 cup frozen peas, thawed
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 2 tablespoons snipped chives
- Crusty bread, for serving
- In a large skillet, heat the oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned, about 3 minutes total; transfer to a plate.
- Add the bacon to the skillet and cook over high heat until browned, about 5 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the wine and cook until reduced by half, scraping up any bits stuck to the pan, about 3 minutes. Add the stock and bring to a boil. Add the clams, cover and cook until most of them have opened, 5 to 8 minutes.
- Stir in the peas, mint, parsley and chives. Add the scallops and any accumulated juices and cook until the scallops are heated through, about 2 minutes; discard any clams that don't open. Spoon the seafood and broth into bowls and serve with bread.
Serve with a crisp, slightly effervescent white.