Truffle Salted Scallops
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Truffle Salted Scallops
Serves 2
Ingredients
- 10-12 scallops
- 100g pancetta
- 8 peas in the pod
- 100g frozen peas
- 50g butter, melted
- 1 tbsp olive oil
- 1 tsp Truffle Salt
- Garnish: Tarragon oil
Method
- Fry your pancetta in oil until crispy and then remove from the frying pan with a slotted spoon. Sear the scallops for 2 minutes each side and season well with truffle salt.
- For the pea puree simply boil frozen peas for 3-4 minutes, drain and blend until smooth with melted butter.
- Serve fresh peas and a drizzle of herb oil.
