Pan-fried Scallops Wrapped in Pancetta

This delicious scallop dish fuses the smoky flavours of pancetta with the subtlety of pea and mint to create the perfect seafood starter.

Preparation time: 15 minutes
Cooking time: 5 minutes
Serves 4

Ingredients

 

• 8 rashers of pancetta or streaky bacon
• 8 large diver-caught scallops
• 25g of unsalted butter
• 1 tbsp of olive oil, with a little extra for drizzling
• Salt and ground black pepper

 

For the pea-mint puree

 

• 55g of unsalted butter
• 6 spring onions, finely sliced
• 175g of frozen peas
• 1 tsp of golden caster sugar
• 300ml of vegetable stock
• 2 tbsp of mint leaves, roughly chopped
• 150ml of double cream

To garnish

 

• Sprigs of fresh mint
• Balsamic vinegar reduction

Method

1. Make the pea and mint puree. Heat a medium non-stick deep frying pan and melt half the butter until hot and foaming. Add the spring onions, and cook until softened.
2. Then, add the peas, caster sugar, stock and remaining butter. Place a circle of greaseproof paper over the top and allow to sweat for about four minutes.
3. Remove the paper, fold in the mint and cream, and allow to cook for 1 minute until all the liquid has evaporated. Liquidise in a food processor until smooth, and set aside until ready to use.
4. Stretch the slices of pancetta using the back of a knife, and wrap each slive around each scallop. Secure with a cocktail stick.
5. Heat the butter and oil in a medium non-stick frying pan. When hot and foaming, add the scallops and cook for two minutes on each side.
6. Remove the scallops from the pan and drain on a paper towel briefly.
7. To serve, place a spoonful of the puree on a serving plate, top with two cooked scallops, and drizzle with a little extra virgin olive oil. Garnish with sprigs of mint and reduced balsamic vinegar. Serve immediately.

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