Ingredients
- 12 large sea scallops
- 2 cups frozen peas
- 4 slices pancetta
- 2 tbsp butter
- 1 shallot, minced
- ½ cup chicken broth
- Fresh mint
- Lemon juice
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Crisp pancetta in a dry pan until shatteringly crunchy. Crumble and set aside.
- Simmer peas with shallot and broth for 5 minutes, then blend with butter and mint into a smooth puree.
- Pat scallops completely dry. Season with salt.
- Sear in a blazing hot pan with oil for 2 minutes per side. Do not move them until a golden crust forms.
- Spoon pea puree onto plates, arrange scallops on top, scatter pancetta, and finish with a squeeze of lemon.
Timing
Allow roughly 4 minutes of preparation and 14 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.