Step 1

To extract water out of the scallops wrap them in paper towel and leave to rest while you cook the pea puree

Step 2

In a pot over medium heat cook the peas, butter/ghee and chicken stock for 8 minutes until the peas are tender and all of the liquid has evaporated.

Step 3

While the peas are cooking, in a separate pan cook the pancetta/bacon in a splash of oil over medium-high heat until they become crisp (should take 4-5 minutes). Once cooked transfer the pancetta/bacon to a paper towel topped plate to absorb some of the excess oil

Step 4

Once the peas have become tender, transfer mixture into a blender, add the mint leaves and pulse until it becomes smooth. Feel free to add more chicken stock depending on how thin you would like the puree to be

Step 5

Return the puree to a pot over very low heat and cover to keep warm

Step 6

I always save the cooking of the scallops until last to ensure that they do not get overcooked (which can happen very easily). Sprinkle the scallops with salt and pepper before cooking

Step 7

Heat 1 tablespoon of oil in a frying pan over medium-high heat. Once the oil is hot add the scallops (make sure not to overcrowd the pan!) and let sear until one side is golden and crisp, 2 to 3 minutes. Flip the scallops and let sear on the other side for another 2-3 minutes. Only flip the scallops once and try your best not to move them around too much. Remove the scallops from the heat as soon as they look to be cooked

Step 8

To serve this dish, top a portion of the pea puree with 3-4 scallops and then sprinkling the crisp pancetta and a few of the reserved peas.