Pancetta wrapped scallop skewers

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 12 large scallops, shelled with the corals removed
• 6  thin slices pancetta, cut in half lengthways
• 1 tablespoon(s) extra virgin olive oil
• For the pea purée
• 200 gram(s) frozen peas
• 100 ml (3½fl oz) crème fraîche
• 2 tablespoon(s) finely chopped fresh mint

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.

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