Friday, May 18, 2012

Scallops Wrapped in Pancetta with Minted Pea Puree

Scallops Wrapped in Pancetta with Minted Pea Puree

Makes enough for 4 as an appetizer, or 2 as a main


  • 12 large scallops
  • 6 thin slices of rindless pancetta, or good-quality streaky bacon
  • Squeeze of lemon juice
  • Lemon wedges, to serve

For minted pea puree
  • 1 cup frozen peas
  • 2 Tablespoons butter
  • 1 bunch fresh mint, roughly chopped
  • 1 Tablespoon crème fraîche
  • Salt & pepper


  1. Melt butter in saucepan over medium heat, add peas and cook for 5mins until peas are tender but still retains its bright green colour.
  2. Transfer peas to food processor, then add mint, crème fraîche and season with salt & pepper. Blend until smooth and set aside.
  3. Lightly pat each scallop dry and wrap with half slice of pancetta so that ends are slightly overlapping. Trim off any excess pancetta.
  4. Heat non-stick pan on high, gently add scallops with part where pancetta overlaps facing down, and fry for 1min to seal ends together.
  5. Turn scallop over and fry for 2mins per side until cooked through and slightly caramelised. Remove from heat and squeeze lemon juice over.
  6. Serve scallops on top of pea puree with a lemon wedge.

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