Scallops with Pancetta and Pea Puree

The fresh taste of the scallops and pea puree is perfectly complimented by the saltiness of the pancetta.
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For the scallops:

  • 12 scallops
  • 6 slices pancetta
  • handful of rocket
  • balsamic glaze optional

For the pea puree:

  • 300 g frozen peas
  • 1/2 small onion finely diced
  • 100 ml vegetable stock
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 30 g dairy free spread
  • 1 teaspoon lemon juice
  • 1 garlic clove minced
  • salt and pepper for seasoning


  • Place the vegetable stock in a medium sized pan, bring to the boil and then reduce to a simmer
  • Add in the peas, garlic and onion and simmer for five minutes
  • Remove the pan from the heat and stir in the basil, oregano, dairy free spread and season with salt and pepper
  • Blend in a food processor until smooth
  • Cook the pancetta for about 5 minutes until crisp
  • In a shallow frying pan cook the scallops on a high heat for one minute on each side
  • Plate the dishes by spreading a small circle of pea puree in the centre of the plate, top with the scallops, rocket round the edge and crumble the pancetta over the top
  • Finish with a drizzle of balsamic glaze

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