Preparation Time: 10 minutes
Cooking Time: 2 minutes
12 cleaned, roe-less scallops; 1 teaspoon sea salt; 4 slices pancetta; pea puree; 450g fresh peas (if using frozen peas, defrost first); Handful of fresh mint leaves; Salt and ground black pepper;
To make the pea purée, place the peas and mint in a blender and blitz. Put in a small saucepan and heat gently. Season. Arrange the pancetta slices in a baking tray and cook under a hot grill until crispy. Remove and set on kitchen paper to drain. Meanwhile, heat a griddle pan on top of the stove. When it is very hot, sprinkle with the sea salt then sear the scallops – 1 minute each side and they will be ready. The salt prevents the fish from sticking to the pan. Put three spoonfuls of pea purée on each plate, place a scallop on each heap of pureé and top the serving with a slice of crispy pancetta. Serve immediately.
This recipe has been checked by a dietitian specialising in diabetes