Seared Scallops with Snap Peas & Pancetta

Makes 4 servings.

3 teaspoons canola oil, divided
~1 pint (or more) Red Dog sugar snap peas, trimmed and diagonally sliced
¼ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
1 ½ ounces diced pancetta
2 large Red Dog green onions, sliced
1 ½ pounds large sea scallops
4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 2 minutes. Place snap peas in a bowl. Heat pan over medium heat. Add pancetta; cook 1 minute. Add shallots; cook 1 minute, stirring constantly. Add pancetta mixture to pea mixture.

Return pan to medium-high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.