Seared Scallops with Minted Peas

Preheat the grill to medium. Pop the peas in a pan with the stock, add the mint and bring to the boil. Remove from the heat, drain, and reserve half the stock. Blend the peas until smooth, adding about 3 tbsp of the stock as you go. Set aside and keep warm. Meanwhile, grill the pancetta for 3 mins or until crisp and golden, then snip into pieces.
Drizzle the scallops with olive oil and season well. Fry for 1 minute on each side, or until just golden and cooked. Divide the pea puree between 4 plates, top each plate with 3 scallops and scatter with pancetta pieces. Drizzle with olive oil, toss on some chopped chilli, and serve.

15 mins

4 serving

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