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|King Scallops - Sourced from Scottish waters our fresh large scallops swim the misty coral ??. A quick meal, nice pan fried in garlic oil. Available in 500g or 1kg packs.|
Pan fried scallops wrapped in pancetta
Pan-fried scallops wrapped in pancetta, with pea-mint puree
2 rashers pancetta or streaky bacon per person
3 large scallops per person
25g (1 oz) unsalted butter
1 tablespoon olive oil and a little extra for drizzling
Salt and ground black pepper
For the Pea-Mint Puree:
55g (2 oz) unsalted butter
6 spring onions, finely sliced
175g (6 oz) frozen peas
1 teaspoon golden caster sugar
300ml (half a pint) vegetable stock
2 tablespoons mint, leaves only, rough chopped
150ml (quarter of a pint) double cream
Sprigs of fresh mint, balsamic vinegar reduction
To 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.
Add the peas, caster sugar, stock and remaining butter, place a circle of greaseproof paper over the top and allow to sweat for about 4 minutes.
Remove the paper, fold in the mint and cream and allow to cook for 1 minute until all the liquid has evaporated.
Place into a food processor and liquidise until smooth - you still want a little of the texture in the mixture. Set aside until ready to use. (If you want to be really cheffie pass the mixture through a fine sieve.)
Using the back of a knife stretch the slices of pancetta. Wrap each slice of pancetta around each scallop and 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 2 minutes on each side.
Using metal tongs, remove the scallops from the pan, drain on a paper towel and keep warm.
To serve, place a spoonful of the puree slightly off centre on a serving plate, top the puree with 2 cooked scallops. Drizzle with a little extra virgin olive oil. Garnish with sprigs of mint and reduced balsamic vinegar and serve immediately