Keep up the good work. My first ever meter was a GlucoMen Visio and that served me well
Customer Email April 2013I wish to thank your customer service for the very good service given on my recent call to them. They were very efficient and helpful, thank you again
Customer Email March 2013Your service was unbelievable, got a call back next morning and received the new case the next day. Perfect! thanks for all your help . I'm Type 1 so i will be with you forever. You really know how to treat customers.One less thing to worry about.
Customer Email October 2012Brilliant - Truly amazing machine, so easy to use and would recommend them to any diabetic
Customer Email - Aug 2012Thank you - Received my new meter on Saturday. Thank you for the quick and no fuss service
Customer Email - Aug 2012Thank you for sending my GlucoMen system. I appreciate the quick results, less pain and smaller samples needed and have quickly learnt how to use it
Customer Email - 2012Preparation Time: 10 minutes
Cooking Time: 2 minutes
Serves: 4
Ingredients
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;
Method
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.
Click here to download the Pan fried scallops with pea puree recipe card
This recipe has been checked by a dietitian specialising in diabetes
