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Vanessa E

Pan fried Scallops with Pea Puree and Crispy Pancetta

Pan fried Scallops with Pea Puree and Crispy Pancetta
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Vanessa's Entree, Series 3 Come Dine with Me Australial.

Serves 5

Ingredients

Pan fried Scallops:

  • Scallops (3 -5 per person depending on size)
  • 1 tbsp butter
  • 1 tbsp macadamia nut oil
  • A pinch of salt

Pea Puree:

  • 600 ml boiling water
  • 300g garden peas
  • ¼ cup fresh mint leaves
  • A pinch of salt

Crispy Pancetta:

  • 150 g pancetta, sliced thinly
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Method

Pan fried Scallops:

  1. Heat the butter and oil in a non stick frying pan.
  2. Add scallops, flat side down and leave to cook until they develop a nice crust on the underside, approximately 2 minutes.
  3. Turn over and cook for another minute.

Pea Puree:

  1. In a saucepan combine water, garden peas, mint leaves and salt.
  2. Bring to the boil.
  3. Reduce heat and simmer until peas are tender, approximately 5 minutes.
  4. Drain the water and puree the peas and mint with a stick blender.
  5. Pass through a strainer and season before serving.

Crispy Pancetta:

  1. Cut the pancetta into ½ inch strips.
  2. Cook in a skillet over medium/high heat until crispy, approximately 8 minutes.
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