Gluten and Dairy Free Seared Scallops with Pea Puree and Pancetta

serves / makes 4
10 prep time
10 mins cooking time


This is a great dish to make for a dinner party, it looks really pretty but more importantly it is very simple to make. The fresh taste of the scallops and pea puree is perfectly complimented by the saltiness of the pancetta.




For the scallops:

  • 12 scallops
  • 6 slices pancetta
  • handful of rocket
  • balsamic glaze, optional

For the pea puree:

  • 300g frozen peas
  • 1/2 small onion, finely diced
  • 100ml vegetable stock
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 30g dairy free spread
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • salt and pepper for seasoning


  1. Place the vegetable stock in a medium sized pan, bring to the boil and then reduce to a simmer
  2. Add in the peas, garlic and onion and simmer for five minutes
  3. Remove the pan from the heat and stir in the basil, oregano, dairy free spread and season with salt and pepper
  4. Blend in a food processor until smooth
  5. Cook the pancetta for about 5 minutes until crisp
  6. In a shallow frying pan cook the scallops on a high heat for one minute on each side
  7. 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
  8. Finish with a drizzle of balsamic glaze

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