- Garlic Cloves
- Double Cream
- Lemon Juice
Pre-heat the oven to 180’C.
Sweat the shallots and garlic in 1 teaspoon of butter, add the milk and the cream and bring to the boil. Pop in the peas just to defrost. Once the peas are soft, liquidize the mixture adding salt and pepper to taste.
Line a baking tray with greaseproof paper and lay out the Pancetta slices. Add another sheet of greaseproof paper on top of the Pancetta and place a second baking tray over the top to keep the slices flat whilst cooking. Bake for 8-10 minutes until crispy and coloured. Leave to cool.
Fry the scallops in a hot, non-stick pan for approximately 30 seconds each side, adding a teaspoon of butter and a squeeze of lemon juice at the last moment.
Spoon some of the pea puree onto the centre of a warm plate, arranging 3 scallops within that. Add 2 slices of Pancetta and a sprinkling of salad leaves to garnish.
Recipe source - @samcoullart