SCALLOPS WITH PANCETTA AND PEA PUREE (GLUTEN & DAIRY FREE)
The fresh taste of the scallops and pea puree is perfectly complimented by the saltiness of the pancetta.
Provided by Fiona Kennedy
Categories Light Bites
Number Of Ingredients 13
Steps:
- Place the vegetable stock in a medium sized pan, bring to the boil and then reduce to a simmer
- Add in the peas, garlic and onion and simmer for five minutes
- Remove the pan from the heat and stir in the basil, oregano, dairy free spread and season with salt and pepper
- Blend in a food processor until smooth
- Cook the pancetta for about 5 minutes until crisp
- In a shallow frying pan cook the scallops on a high heat for one minute on each side
- Plate the dishes by spreading a small circle of pea puree in the centre of the plate, top with the scallops, rocket round the edge and crumble the pancetta over the top
- Finish with a drizzle of balsamic glaze
PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS
Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée
Provided by Barney Desmazery
Categories Dinner, Starter
Time 40m
Number Of Ingredients 9
Steps:
- To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
- To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
- Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
- Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
SEARED SCALLOPS WITH MINT, PEAS, AND BACON
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Scallop Seafood Shellfish Bacon Pea Summer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
- Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
- Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
- Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
- Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.
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- Using a food processor or an immersion blender, puree the peas, one clove of garlic, mint, lemon zest and juice, ½ tsp salt, black pepper, and melted butter until smooth. Set the puree to the side while you cook the pancetta and the scallops.
- Cook the pancetta in a large frying pan over medium heat until it is crispy. Remove the pan from the heat and place the pancetta on a paper towel lined plate. Place the pan back on the stove over medium high heat.
- Pour the oil into the pan and swirl to coat the pan. When the oil is very hot, place your salted scallops in the pan. Don’t move the scallops until they are golden brown on the one side—this should take about 2-3 minutes.
- Turn the scallops over when golden, and immediately add the cold butter and the one clove of garlic to the pan. Cook for a further 1-2 minutes while basting the scallops with the butter/oil mixture in the pan.
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- In a small bowl combine the parsley, lemon zest, and half of the shallot. (This mixture is known as Gremolata.) Set aside.
- In a large skillet (preferably cast iron), heat one tablespoon of the olive oil over medium-high. Saute the pancetta until crisp and cooked through, about 2-3 minutes. With a slotted spoon, transfer them to a plate and keep warm.
- In the same skillet, over medium heat, saute the garlic and remaining shallot for about 2 minutes; add peas and chicken broth. Season with a little salt and pepper. Bring to a simmer and let cook for about 5 minutes. Transfer mixture to a food processor or blender and puree to a smooth consistency. Cover and keep warm.
- Wipe the skillet dry and heat the butter and remaining tablespoon olive oil over medium-high until very hot. Season the scallops with salt and pepper; add to the skillet and cook, flipping once, until golden on both sides and almost firm to the touch, about 2-3 minutes per side.
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