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Scallops with pea and thyme purée and pancetta crisps

By March 02, 2017 , , ,

It's been a while since I've managed to get fresh scallops, they do have scallops at the fishmongers in the market but more often than not they're the pre frozen kind. I'm not a fan, so would rather hold out for fresh, in the shell and hand dived. So when I do manage to get them in the shell this is one of the dishes I like to make.

Serves 2

6 scallops
100g frozen peas
2 strips pancetta
5 sprigs thyme
1 bay leaf
10g crème fraiche
10g butter
Oil for frying
Juice of quarter lemon
Salt and pepper to season

To cook the peas 
Add the bay leaf to the cooking water and 2 of the thyme sprigs 
Bring to the boil and then cook on a medium heat for 3 minutes
Drain and then add back to the pan
Add the creme fraiche and mix through
With a handblender purée and pass through a sieve
Season with salt and pepper
Scallops and pancetta
Fry off the pancetta until crisp, place to one side and keep warm
Ensure the pan is very hot and add some oil and then the butter
Season the scallops before adding to the pan and cook for a minute each side (possibly 2 if the scallops are large) 
Season with the lemon juice before you remove from the pan

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