Scallop and pancetta stack with smashed peas Recipe
Ingredients
5 slices pancetta (see note)
600g (4 cups) frozen baby peas
50g butter
1 tablespoon olive oil
30 scallops, without roe
10 x 1cm-thick slices crusty sourdough Vienna loaf, toasted
1 garlic clove, peeled, halved
30g baby rocket leaves
2 tablespoons Fig Balsamic Glaze
Scallop and pancetta stack with smashed peas Recipe
Method
Step 1
Preheat oven to 200°C. Place the pancetta on a baking tray. Bake in oven for 10-15 minutes or until crisp and golden. Break into large pieces.
Step 2
Meanwhile, cook the peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain and return to the pan. Add the butter and use a potato masher to mash until crushed.
Step 3
Heat the oil in a large frying pan over medium-high heat. Add half the scallops and cook for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining scallops.
Step 4
Rub 1 side of the toast with the cut side of garlic. Divide, garlic-side up, among serving plates. Top with peas, scallops, pancetta and rocket. Drizzle glaze around the stacks to serve.
Ingredients
5 slices pancetta (see note)
600g (4 cups) frozen baby peas
50g butter
1 tablespoon olive oil
30 scallops, without roe
10 x 1cm-thick slices crusty sourdough Vienna loaf, toasted
1 garlic clove, peeled, halved
30g baby rocket leaves
2 tablespoons Fig Balsamic Glaze
Scallop and pancetta stack with smashed peas Recipe
Method
Step 1
Preheat oven to 200°C. Place the pancetta on a baking tray. Bake in oven for 10-15 minutes or until crisp and golden. Break into large pieces.
Step 2
Meanwhile, cook the peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain and return to the pan. Add the butter and use a potato masher to mash until crushed.
Step 3
Heat the oil in a large frying pan over medium-high heat. Add half the scallops and cook for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining scallops.
Step 4
Rub 1 side of the toast with the cut side of garlic. Divide, garlic-side up, among serving plates. Top with peas, scallops, pancetta and rocket. Drizzle glaze around the stacks to serve.
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