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Scallops with pancetta and mint butter
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Total Time:
20 minutes
Scallops and pancetta create a deliciously smoky pairing, perfect with fresh greens.
Ingredients:
  • extra virgin olive oil
  • 100 g butter
  • 1 small bunch mint leaves picked
  • sea salt
  • freshly ground black pepper
  • 1 lemon zest of
  • 8 fresh scallops from sustainable sources, ask your fishmonger, removed from the shell and trimmed
  • olive oil
  • 4 rashers higher-welfare pancetta or thinly-sliced bacon
  • 1 bunch asparagus
  • 150 g frozen peas
  • 1 small handful wild rocket leaves
Instructions:
  • Make mint flavored butter by blending butter in a food processor with mint leaves, salt, pepper, and lemon zest. Shape the butter into a sausage on a piece of greaseproof paper and chill it. Sear scallops in olive oil on a hot griddle, flipping them after a minute. Cook pancetta on the griddle until crispy. Boil asparagus tips and peas, then toss them with olive oil, lemon, salt, pepper, and some of the mint butter. Plate the vegetables with the scallops, pancetta, and rocket leaves. Drizzle with olive oil and serve with lemon wedges.

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