Scallops with pea puree & crispy Pancetta
cornwallgoodseafoodguide.org.uk
Scallops with pea puree & crispy Pancetta, a recipe by the Nare Hotel for the Cornwall Good Seafood Guide
Ingredients
- 6 diver-caught scallops
- 4 slices of Pancetta
- 400g of frozen peas
- 1 diced shallot
- Half a clove of garlic, chopped
- 250ml of double cream
- 125ml of milk
- 2 teaspoons of butter
- Dash of lemon juice
- Salt and pepper to taste
- Salad leaves to garnish
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