Recipe

Caramelised scallops, pancetta foam, pea puree and pea shoots

Ingredients

12 large scallops
30g of pea shoots
Pancetta (whole)

Sauce

1 banana shallot
1 clove of garlic
1 sprig of thyme
200ml of white wine
1.1 litres of chicken stock
568ml of cream

Pea puree

200g frozen peas
150ml chicken stock
Seasoning

1. Slice the whole pancetta on a slicing machine or as fine as you can by hand.  Place on greaseproof paper and dry in a low oven for 6 hours until crisp.

2. To make the sauce, place the shallot, garlic and thyme in a pan and sweat with no colour. Add the wine and reduce until there is only a tablespoon left.  Add the chicken stock and reduce to a third then add the cream and reduce by a half and pass through a fine sieve.

3. Place the peas in a blender, boil the stock and pour over the peas and puree. Pass through a sieve and set a side.

4. Start to bring the dish together, place the scallops in a hot pan with just a little oil and colour both sides, while you are frying the scallops warm the pea puree in a pan and check the seasoning. Place the puree on the plate and arrange the scallops on top, lay the pancetta crisp on top, foam the sauce with a hand blender and sauce around the scallops.

5.  Pick the pea shoots and arrange around the plate.

Serves 4