Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Scallops with Pancetta and Pea Puree.
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.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Scallop with Pancetta and Pea Puree then you might like to try one of my other light bites recipes:
- Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
- Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
- Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
- Have some waffles with Gluten and Dairy Free Potato Waffles
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Scallops with Pancetta and Pea Puree (Gluten & Dairy Free)
The fresh taste of the scallops and pea puree is perfectly complimented by the saltiness of the pancetta.
For the scallops:
For the pea puree:
Place the vegetable stock in a medium sized pan, bring to the boil and then reduce to a simmer
Add in the peas, garlic and onion and simmer for five minutes
Remove the pan from the heat and stir in the basil, oregano, dairy free spread and season with salt and pepper
Blend in a food processor until smooth
Cook the pancetta for about 5 minutes until crisp
In a shallow frying pan cook the scallops on a high heat for one minute on each side
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
Finish with a drizzle of balsamic glaze