Pan-Fried Scallops wrapped in Pancetta, with Pea-Mint Puree
recipe
Pan-Fried Scallops wrapped in Pancetta, with Pea-Mint Puree
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Antony Worrall Thompson, celebrity chef and owner of Notting Grill in London, champions British food with this delicious recipe for scallops
Ingredients
- 2 rashers pancetta or streaky bacon per person (8 total)
- 2 large diver-caught scallops per person (8 total)
- 25g/1 oz unsalted butter
- 1 tbsp olive oil plus 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 tsp golden caster sugar
- 300ml/1/2 pint vegetable stock
- 2 tbsp mint, leaves only, rough chopped
- 150ml/1/4 pint double cream
Serves:
4
Preparation:
10
Cook Time:
20
Total Time:
30min
Directions
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- 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. Then add the peas, caster sugar, stock and remaining butter, place a circle of greaseproof paper over the top and sweat for about four to five minutes.
- 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.)
- 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.
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