Pancetta wrapped scallop skewers

12 large scallops, shelled with the corals removed
6 thin slices pancetta, cut in half lengthways
1tbsp extra virgin olive oil

For the pea purée

200g (7oz) frozen peas
100ml (3½fl oz) crème fraîche
2tbsp finely chopped fresh mint

Impress your guests with this quick and easy scallop starter

In short	Preparation time: 10 mins Cooking time: 10 mins Total time: 20 mins Serves: 4 people Course: Soups, starters & snacks
Nutrition (per portion)	270 calories 21g fat (10g saturates)

Method

1 First make the pea pureé by boiling the peas in a large pan of lightly salted water for 4-5 minutes. Drain and transfer to a food processor and pureé until they reach a fairly smooth consistency. Season well, then add the crème fraîche and mint, then whizz again until the mixture is well combined. Remove from the processor and set aside.

2 Rinse the scallops and pat dry. Wrap each one in a piece of pancetta to form a parcel. Thread them onto metal or pre-soaked wooden skewers. Drizzle over the olive oil and season with salt and pepper.

3 Preheat a griddle pan until it is medium hot, then cook the scallop skewers for 2-3 minutes on each side or until the pancetta is crisp and
the scallops are just cooked through. Pour a quarter of the pea purée onto a serving plate and top with three of the scallop skewers. Repeat with the remaining pea purée and scallop parcels and serve immediately.