Pan-Roasted Jersey Scallops with Jersey Royal Pea Purée and Crispy Pancetta

Preheat oven to 200°C (180°C fan/ Gas Mark 6). Lay pancetta slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Remove from oven and set aside to cool. Once cooled, crumble into smaller pieces.

While pancetta bakes, prepare the pea purée. In a small saucepan, melt 1 tbsp of Jersey butter over medium heat. Add the shallot and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

Add the frozen peas to the saucepan with the shallots and garlic. Cook for 3-4 minutes, until heated through.

Transfer the pea mixture to a blender or food processor. Add the Jersey Royal potatoes, Jersey cream, lemon juice, fresh mint, salt, and pepper. Blend until smooth and creamy. Add more Jersey cream or water if needed to reach desired consistency. Keep warm.

Pat the Jersey scallops dry with paper towels. Season generously with salt and pepper.

Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the scallops to the skillet, ensuring they are not overcrowded. Cook for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcook.

To serve, spoon a generous amount of pea purée onto each plate. Arrange the pan-roasted Jersey scallops on top of the purée. Sprinkle with crispy pancetta and garnish with fresh mint leaves. Serve immediately.