SCALLOPS ON PEA PURÉE WITH PANCETTA

Great

% Daily Values based on a 2,000 calorie diet

Step 1

• Sauté the shallot or onion until soft in a dash of oil and a knob of butter. • Add the peas and cook for 4 minutes. Season and add to a blender or bullet. Set aside somewhere warm. • Add the pancetta to a hot pan and crisp on both sides. Set aside. • Get a large frying pan hot and add a splash of oil. Season the scallops and add them to the pan in a clockwise circle so you know where to start turning first – you don’t want to overcook them. • Cook the scallops for one minute on each side. Add the other knob of butter and the lemon juice. Coat the scallops quickly and remove from the pan. • Put three spoonfuls of pea purée onto each plate, top each pea mound with a scallop and serve with a crisp of pancetta.