Golden Seared Scallops with Minted Pea Purée and Crispy Pancetta

⏱ 25 min · Serves 2

Sweet, caramel-crusted scallops resting on a silky mint-flecked pea purée, with shards of salty pancetta and a brown butter drizzle. It looks like a restaurant plate but comes together in under half an hour — the ultimate low-effort showing off.

Per serving: 565 kcal · 38.0g protein · 19.0g carbs · 38.0g fat

Ingredients

• 8 large king scallops (about 300g), roe removed, patted very dry
• 70g thinly sliced pancetta (about 6 slices)
• 250g frozen peas
• 1 small shallot, finely chopped
• 1 small garlic clove, sliced
• 60ml hot vegetable or chicken stock
• 2 tbsp double cream
• 8 mint leaves
• 40g unsalted butter
• 1 tbsp olive oil
• Squeeze of lemon juice, plus wedges to serve
• Sea salt flakes and freshly ground black pepper
• Pea shoots or micro herbs, to garnish (optional)

Method

1. Lay the pancetta in a cold dry frying pan and set over medium heat. Cook 4–5 minutes, turning once, until deeply crisp. Lift onto kitchen paper and keep the rendered fat in a small bowl.
2. In a small saucepan, melt 10g of the butter and soften the shallot and garlic gently for 3 minutes without colouring. Add the peas and hot stock, bring to a simmer and cook 3 minutes until the peas are just tender and still vivid.
3. Tip into a blender with the cream, mint leaves, a pinch of salt and a squeeze of lemon. Blitz until very smooth, adding a splash more stock if needed. For a truly silky finish, push through a fine sieve. Return to the pan and keep warm.
4. Season the scallops with salt just before cooking. Heat a heavy frying pan over high heat until nearly smoking, add the olive oil and 1 tsp of the reserved pancetta fat.
5. Lay the scallops in the pan, spaced apart, and sear undisturbed for 90 seconds until a deep golden crust forms. Flip, add the remaining 30g butter and baste for 45–60 seconds, until just opaque in the centre. Remove to a warm plate at once.
6. Let the butter in the pan turn nutty brown, then take off the heat and stir in a squeeze of lemon.
7. Spoon the pea purée onto two warm plates and smooth into a swoosh. Sit 4 scallops on each, snap the pancetta over the top, spoon on the brown butter and finish with pea shoots, black pepper and a lemon wedge.