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Scallops with Pancetta and Pea Puree (Gluten & Dairy Free)

scallops

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:

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Enjoy!

Fx

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Description
The fresh taste of the scallops and pea puree is perfectly complimented by the saltiness of the pancetta.
Ingredients
    For the scallops:
  • 12 scallops
  • 6 slices slices of pancetta
  • handful of rocket
  • balsamic glaze (optional)
    • For the pea puree:
  • 300 g frozen peas
  • 1/2 small onion (finely diced)
  • 100 ml vegetable stock
  • 1 tsp oregano
  • 1 tsp basil
  • 30 g dairy free spread
  • 1 tsp lemon juice
  • 1 garlic clove (minced)
  • salt and pepper for seasoning
Instructions
  1. 1
    Place the vegetable stock in a medium sized pan, bring to the boil and then reduce to a simmer
  2. 2
    Add in the peas, garlic and onion and simmer for five minutes
  3. 3
    Remove the pan from the heat and stir in the basil, oregano, dairy free spread and season with salt and pepper
  4. 4
    Blend in a food processor until smooth
  5. 5
    Cook the pancetta for about 5 minutes until crisp
  6. 6
    In a shallow frying pan cook the scallops on a high heat for one minute on each side
  7. 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. 8
    Finish with a drizzle of balsamic glaze
Read it online: https://freefromfavourites.com/recipe/gluten-dairy-free-seared-scallops-pea-puree-pancetta/