Scallops with pea puree & crispy Pancetta

Recipe by: The Nare Hotel

Scallops with pea puree & crispy Pancetta

Image | David Griffen Photography

Richard James, Head Chef at The Quarterdeck at The Nare Hotel, shares his recipe for tender diver-caught scallops, complimented with soft pea puree and crisp pancetta - a perfect combination.

Method:

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.

Ingredients

To serve 2:
 
6 diver-caught scallops 
4 slices of Pancetta 
400g of frozen peas
1 diced shallot
Half a clove of garlic, chopped
250ml of double cream
125ml of milk
2 teaspoons of butter
Dash of lemon juice
Salt and pepper to taste
Salad leaves to garnish

 

 
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Scallop Dredging

Scallop dredges are heavy duty metal framed, toothed nets that are pulled over the seabed to target scallops which live buried in the sand or mud seabed. Scallop dredging in Cornwall is highly regulated.

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Diver Collected

Diving using scuba apparatus is a low impact method of collection of shellfish.

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