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
- 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
- Sprigs of fresh mint
- Balsamic vinegar reduction
- 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.
- 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.
- 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.
- Stretch the slices of pancetta using the back of a knife, and wrap each slive around each scallop. Secure with a cocktail stick.
- 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.
- Remove the scallops from the pan and drain on a paper towel briefly.
- 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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