Ingredients:

12 scallops (removed from their shells)
140g diced pancetta
400g peas (frozen)
12 sprigs of mint
3 tbsp double cream
Salt & pepper

Remove the mint leaves from their stalks and put the leaves in a pan of boiling water, allowing them to infuse. Add the peas & bring to the boil. Strain, keeping some of the liquid. Whizz the peas & mint leaves in a blender, adding a tablespoon of water, or more if needed until the mixture is smooth. Add the cream & season to taste. You can make the pea puree up to this stage & reheat it in a saucepan just before serving.

Fry the pancetta in a saucepan until crisp & drain on kitchen paper, keeping the pancetta warm. Season the scallops with salt & pepper and using the frying pan & the fat from the pancetta, cook the scallops for a minute on each side, or until golden & just firm.

To serve, spoon a couple of dessert spoons of pea & mint puree onto the center of the plate, place three scallops on each plate & scatter the pancetta over the scallops.

Rye Bay Scallops with Pea and Mint Puree

Ingredients

12 scallops (removed from their shells)
140g diced pancetta
400g peas (frozen)
12 sprigs of mint
3 tbsp double cream
Salt & pepper

Instructions

Remove the mint leaves from their stalks and put the leaves in a pan of boiling water, allowing them to infuse. Add the peas & bring to the boil. Strain, keeping some of the liquid. Whizz the peas & mint leaves in a blender, adding a tablespoon of water, or more if needed until the mixture is smooth. Add the cream & season to taste. You can make the pea puree up to this stage & reheat it in a saucepan just before serving.
Fry the pancetta in a saucepan until crisp & drain on kitchen paper, keeping the pancetta warm. Season the scallops with salt & pepper and using the frying pan & the fat from the pancetta, cook the scallops for a minute on each side, or until golden & just firm.
To serve, spoon a couple of dessert spoons of pea & mint puree onto the center of the plate, place three scallops on each plate & scatter the pancetta over the scallops.