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Seared scallops with pea puree and pancetta dust
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Elegant seared scallops with pea puree and crispy pancetta dust, ideal for a luxurious feast.
Ingredients:
  • 12 slices pancetta
  • 50g butter, chopped
  • 1 small brown onion, finely chopped
  • 500.00 ml frozen peas
  • 40.00 ml chopped fresh mint
  • 24 large scallops without roe
  • 1 fresh long red chilli, deseeded, thinly sliced
  • 125.00 ml small fresh chervil, mint or basil leaves
  • Toasted sourdough bread, to serve
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. Arrange pancetta in a single layer on a baking paper-lined tray and bake for 5-7 minutes until crispy. Transfer to a paper towel-lined plate to cool, then pat dry to remove excess oil. Finely chop the pancetta in a small food processor.
  • In a saucepan, melt butter over medium heat. Sauté onion for about 5 minutes until soft. Add peas and 3/4 cup water, bring to a boil, then simmer for 3 minutes until peas are tender. Blend pea mixture and mint in a food processor until smooth.
  • Heat oil in a large frying pan over high heat. Sear scallops in batches for 30 seconds on each side until they are just opaque. Serve by dividing pea puree on plates, topping with scallops, and sprinkling with pancetta dust, chili, and chervil.
  • Serve this dish alongside a glass of Houghton White Classic.

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