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

A celebration of Jersey's bounty, featuring sweet Jersey scallops, vibrant Jersey Royal pea purée, and crispy pancetta. This dish highlights the freshness and quality of local ingredients.

Prep Time

20 minutes

Total Time

35 minutes

Calories

378 kcal

Difficulty

Easy

Equipment

4 items

Cost

£9.53/serving

Meal Type:

Dinner•Snack

Cuisine:

Jersey

Main Ingredient:

Seafood•Shellfish•Vegetarian

Cooking Style:

Roasting

Occasion:

Weeknight Dinner•Celebration

Dietary:

Gluten-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

16largeJersey Scallops(Fresh, dry-packed)

£32.00

300gFrozen Peas(Or fresh Jersey peas if in season)

£0.45

200gJersey Royal Potatoes(Cooked and mashed)

£1.20

2tbspJersey Butter(Unsalted)

£0.30

2tbspJersey Cream(Double cream for richness)

£0.25

100gPancetta(Thinly sliced)

£2.50

1mediumShallot(Finely chopped)

£0.30

1cloveGarlic(Minced)

£0.10

2tbspFresh Mint(Chopped, plus extra for garnish)

£0.50

1tbspLemon Juice(Freshly squeezed)

£0.15

2tbspOlive Oil(Extra virgin)

£0.20

To tasteSalt(Sea salt recommended)

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£38.10

£9.53 per serving

Instructions

1.
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.
2.
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.
3.
Add the frozen peas to the saucepan with the shallots and garlic. Cook for 3-4 minutes, until heated through.
4.
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.
5.
Pat the Jersey scallops dry with paper towels. Season generously with salt and pepper.
6.
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.
7.
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.

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My Notes

Nutrition Information

Nutrition per serving (245g)

378 kcal / 1583 kJ

Carbs

21g

8% of RDA

Fat

19g

27% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

313 mg

14% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Be sure to pat the scallops dry before searing to ensure a good sear and avoid steaming.

Don't overcrowd the pan when searing the scallops, as this will lower the pan temperature and prevent them from browning properly. Work in batches if necessary.

If Jersey Royal potatoes are not available, use another waxy potato variety.

For a richer flavor, use a knob of Jersey butter to baste the scallops during the last minute of cooking.

If fresh Jersey peas are in season, use them instead of frozen peas for an even more authentic Jersey experience.

Cooking Equipment

Large skillet

Small saucepan

Blender or food processor

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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