Pan-Fried Scallops wrapped in Pancetta, with Pea-Mint Puree

2. Remove the paper, fold in the mint and cream and cook for one 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 chef-y, pass the mixture through a fine sieve.)

3. Using the back of a knife, stretch the slices of pancetta. Wrap one slice of pancetta around each scallop and secure with a cocktail stick.

4. 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. Using metal tongs, remove the scallops from the pan, drain on paper towels and keep warm.

5. To serve place a spoonful of the puree slightly off centre on a serving plate, and top with two cooked scallops.

6. Drizzle with a little extra virgin olive oil. Garnish with sprigs of mint and reduced balsamic vinegar and serve immediately.