- 6 large hand-dived scallops (we recommend buying them whole so you can serve them on their open shell)
- 45g of pancetta (we recommend pancetta slices but cubes work too)
- 1 medium shallot, minced
- 1 tablespoons extra-virgin olive oil
- A bunch of parsley
- 1 teaspoon grated lemon zest
- 1/2 clove garlic , minced
- 100g of frozen peas
- 2 tablespoons of unsalted butter
- salt and pepper
- If bought whole, shuck the scallops. The shells are an elegant way to serve the scallops on and shucking them is easier than it sounds (see our video guide here). Make sure to clean up the shells so they're ready for later.
- In a food processor, combine the parsley, lemon zest, and half of the shallot, then blitz to create the gremolata
- Using a sharp knife (or your cleaned up food processor), chop the pancetta into 5cm strips. Heat one tbsp of olive oil in a large flat pan over medium-high heat, then cook the pancetta strips until crispy. Transfer the pancetta flakes to a plate and cover to keep warm
- In the same pan, sauté the garlic and remaining shallot for about 2 minutes. Add frozen peas with a splash of water (about 1dl) and season with salt and pepper, then bring to a simmer and let cook for 3minutes until the peas are soft, adding an extra splash of water if needed. Transfer the mixture to a food processor and blend into a smooth puree, adding a knob of butter to smooth further. Set aside and cover to keep warm.
- In another flat pan, heat 1tbsp of butter and 1tbsp of olive oil over medium-high heat until very hot. Season the scallops with salt and pepper and pan-fry them until golden on both sides but firm to the touch (1-2 minutes per side)
- Time to get your scallop shells. Display half of them onto a plate, then spoon some pear puree on each and place a scallop on top. Sprinkle the pancetta and the gremolata on top, and some extra parsley.