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    Wednesday, December 30, 2015

    Scallop and pancetta stack with smashed peas Recipe


      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.

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    Item Reviewed: Scallop and pancetta stack with smashed peas Recipe Rating: 5 Reviewed By: Mrs. Chef
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