Pan seared scallops with a pea and mint puree, pancetta and black pepper crumb
A few weeks ago I set up a survey on my google plus page ask people what they would like me to make, the votes were even so I took it into my own hands and chose to make a seafood dish as I have never made a fish dish on The Root To Food before. So this got me thinking about what kind of seafood I could make, I thought what about salmon or trout but then I thought what about a crustacean instead of a fish dish. scallops, scallops that was the crustacean I was going to use for this dish.
Pan seared scallops with a pea and mint puree, pancetta and black pepper crumb
Ingredients:
3 Medium scallops
200g Fresh peas
5 Mint leaves
50g Pancetta
1/4 Small French stick
Cracked black pepper
Rocket (To dress)
60g Salted butter
15g Salted butter
sunflower oil spray
Method
1. Firstly roughly chop the small French stick, place in a food processor and blitz until it resembles fine breadcrumbs take out the food processor and tip out onto a flat baking tray. Grind the cracked black pepper over the breadcrumbs generously squirt with the sunflower oil spray and place in the oven for two minutes. After this set aside.
2. Secondly roughly chop the mint and place into a blender, add the peas and 15 also. Blend for two and a half or until smooth. (If the pea and mint mixture is watery place in a medium saucepan and reduce the mixture until it is of a thicker consistency).
3. Chop the pancetta into lardoons, place in a frying pan over a high heat. Fry the pancetta until it becomes a golden brown colour, set aside.
4. Place a large frying pan on a high heat, Put 40g out of the 60g of butter into the pan add two scallops to start. Fry the scallops on each side for two minutes, (when you flip the scallops baste them with the melted butter from the pan). Once cooked set aside, remove the butter from the pan, place the remaining 20g butter in the pan with the remaining scallop repeat the cooking process.
5. To assemble place the three scallops in a row, using a teaspoon scoop some of the pea and mint puree and place on the plate around the scallops. Get a pinch of the breadcrumbs and drop them over the plate, finally place the pancetta on the plate alongside the pea and mint puree.
Pan seared scallops with a pea and mint puree, pancetta and black pepper crumb
Ingredients:3 Medium scallops
200g Fresh peas
5 Mint leaves
50g Pancetta
1/4 Small French stick
Cracked black pepper
Rocket (To dress)
60g Salted butter
15g Salted butter
sunflower oil spray
Method
1. Firstly roughly chop the small French stick, place in a food processor and blitz until it resembles fine breadcrumbs take out the food processor and tip out onto a flat baking tray. Grind the cracked black pepper over the breadcrumbs generously squirt with the sunflower oil spray and place in the oven for two minutes. After this set aside.
2. Secondly roughly chop the mint and place into a blender, add the peas and 15 also. Blend for two and a half or until smooth. (If the pea and mint mixture is watery place in a medium saucepan and reduce the mixture until it is of a thicker consistency).
3. Chop the pancetta into lardoons, place in a frying pan over a high heat. Fry the pancetta until it becomes a golden brown colour, set aside.
4. Place a large frying pan on a high heat, Put 40g out of the 60g of butter into the pan add two scallops to start. Fry the scallops on each side for two minutes, (when you flip the scallops baste them with the melted butter from the pan). Once cooked set aside, remove the butter from the pan, place the remaining 20g butter in the pan with the remaining scallop repeat the cooking process.
5. To assemble place the three scallops in a row, using a teaspoon scoop some of the pea and mint puree and place on the plate around the scallops. Get a pinch of the breadcrumbs and drop them over the plate, finally place the pancetta on the plate alongside the pea and mint puree.
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