Seared Scallops, Pea Purée & Crisp Pancetta
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 20 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
20
- 20 small scallops
- 175grams peas
- 2 spring onions
- 5 mint leaves
- 1tablespoons crème fraîche
- 5 pancetta slices
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 lemon, juiced (to serve)
Method
Step 1 of 7
Preheat oven to 180°C. Cut large scallops into quarters.
Step 2 of 7
Slice off roe and white muscle from scallops. Cut large scallops into quarters.
Step 3 of 7
Blanch peas for 2 minutes, drain, and purée with spring onions, seasoning, mint leaves, and crème fraîche.
Step 4 of 7
Crisp pancetta slices in the oven for 5-10 minutes.
Step 5 of 7
Sear the scallops on both sides in a hot frying pan with a little oil until the sides should look opaque all the way through.
Step 6 of 7
Place 1/2 tsp pea purée in each large serving spoon, add the scallops, and the pancetta to top.
Step 7 of 7
Garnish with lemon juice.
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