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How to make Scallop and pancetta stack with smashed peas

Yield = 10
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 5 slices pancetta (see note)
  • 600g (4 cups) frozen baby peas
  • 50g butter
  • 1 tablespoon olive oil
  • 30 scallops, without roe
  • 10 x 1cm-thick slices crusty sourdough Vienna loaf, toasted
  • 1 garlic clove, peeled, halved
  • 30g baby rocket leaves
  • 2 tablespoons Fig Balsamic Glaze

Method

  • Step 1 Preheat oven to 200°C. Place the pancetta on a baking tray. Bake in oven for 10-15 minutes or until crisp and golden. Break into large pieces.
  • Step 2 Meanwhile, cook the peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain and return to the pan. Add the butter and use a potato masher to mash until crushed.
  • Step 3 Heat the oil in a large frying pan over medium-high heat. Add half the scallops and cook for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining scallops.
  • Step 4 Rub 1 side of the toast with the cut side of garlic. Divide, garlic-side up, among serving plates. Top with peas, scallops, pancetta and rocket. Drizzle glaze around the stacks to serve.