- Recipes
- Scallops with a Pea and Pancetta Puree
Scallops with a Pea and Pancetta Puree
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 70g pancetta cubes
- 360g frozen peas , plus 130ml of water for cooking them
- 4 slices Parma ham
- 12 scallops
- 12 black pudding slices
Method
Step 1
Start by making the Parma ham crisp, which will decorate the final dish: Grease two identical baking sheets, one on the inside, the other on the underside. Place the ham slices on the first sheet and place the other (with the greased underside) on top. Bake in the top of a preheated oven at 190C for 9 minutes, then remove the upper baking sheet and leave to cool.
Step 2
Next make the puree - fry the pancetta in a very hot pan (without oil - the fat from the pancetta will be enough). Cook the cubes until they are very golden and are producing an amazing aroma.
Step 3
Add 130ml of water to the pan and a bring to the boil. Once boiling add the peas and stir until they are covered as much as possible. Cook for 1 minute, remove from the heat and tip immediately into a blender.
Step 4
Blend until thick and smooth, then season to taste with salt and pepper.
Step 5
Keep warm (or reheat on a low heat, taking care not to boil) for later.
Step 6
To cook the black pudding, bake the slices in the oven at 190C - a 1cm slice should take no more than 10 minutes.
Step 7
Whilst the black pudding is in the oven, pour a 'film' of olive oil into a pan and bring to a high heat (the oil should be almost smoking).
Step 8
Season your scallops with salt and white pepper (black is fine however white is more delicate). Place them in hot oil with the larger side down - the objective is to caramelise the scallops, giving them a deep golden-brown colour.
Step 9
This should take around 3 minutes, but do check and let the colour be your guide.
Step 10
Turn over but do not caramelise the second sides since this will overcook the scallops.
Step 11
Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give. Just before you remove them from the heat, a squeeze of lemon juice is a nice touch, to counteract the effects of the oil, whilst bringing out more of their fantastic flavour.
Step 12
To serve, simply do whatever takes your fancy. I would place a dollop of puree towards the edge of the plate, then streak it across with the back of a spoon, and arrange the scallops on and around it, with the black pudding slices underneath. Cutting into the scallop and placing the Parma ham crisp inside the incision is a great way to further delight your guests. Serve on warmed plates and enjoy!
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