Pan fried scallops wrapped in pancetta

Pan-fried scallops wrapped in pancetta, with pea-mint puree

2 rashers pancetta or streaky bacon per person

2 large diver-caught 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

Garnish:

Sprigs of fresh mint, balsamic vinegar reduction

 

Serves 4

Method:

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.