Name: Scallop and pancetta stack with smashed peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 5 slices pancetta (see note); 600g (4 cups) frozen baby peas; 50g butter; 18.20 gm olive oil; 30 scallops, without roe; 10 x 1cm-thick slices crusty sourdough Vienna loaf, toasted; 1 garlic clove, peeled, halved; 30g baby rocket leaves; 40.00 ml Fig Balsamic Glaze

Scallop and pancetta stack with smashed peas

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Festive gourmet delight for a warm Christmas.

Ingredients:

5 slices pancetta (see note)
600g (4 cups) frozen baby peas
50g butter
18.20 gm olive oil
30 scallops, without roe
10 x 1cm-thick slices crusty sourdough Vienna loaf, toasted
1 garlic clove, peeled, halved
30g baby rocket leaves
40.00 ml Fig Balsamic Glaze

Instructions:

Preheat oven to 200°C. Arrange pancetta on a baking tray and bake until crisp and golden, about 10-15 minutes. Break into large pieces before serving.
Cook the peas in boiling water for 3-4 minutes until tender. Drain and return to the pan, then add butter and crush with a potato masher.
In a large frying pan over medium-high heat, heat oil until shimmering. Cook half the scallops for 1-2 minutes per side until beautifully golden and just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining scallops.
Take a slice of toast and rub one side with the cut side of garlic. Place the garlic side up on serving plates. Top each slice with peas, scallops, pancetta, and rocket. Finish by drizzling the glaze around the stacks before serving.

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