Roasted Isle of Skye Scallops with Pea Puree and Crispy Pancetta

Ingredients:

• 12 Isle of Skye scallops
• 1kg petits pois
• 1 pint chicken or fish stock
• 12 slices pancetta or streaky bacon
• 12 asparagus spears
• 1 handful spinach
• salad leaves
• balsalmic vinegar
• salt and pepper

Method:
Bring the stock to the boil, add the petits pois and cook out. Remove half of the stock and liquidise the petits pois with the spinach, which will help keep the puree green. Pass through a fine sieve and reserve.

Put the pancetta on a cooling rack and place in a warm oven at 150o C for 2 hours until crispy. Cook the asparagus in salted water. Refresh and reserve.

To Serve:
Warm the pea puree and season with salt, pepper and balsalmic vinegar. Reheat the asparagus and reserve. Dress the salad leaves. Roast the scallops and season with salt, pepper and lemon juice.

Place three spoonfuls of the pea puree onto the plate, positioning the roasted scallops in between. Put the dressed salad in the middle of the plate and the asparagus spears on top of the roasted scallops, then stick the pancetta in the pea puree.

Drizzle balsalmic vinegar over the plate and serve.

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