Truffle Salted Scallops

Serves 2


  • 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


  1. 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.
  2. For the pea puree simply boil frozen peas for 3-4 minutes, drain and blend until smooth with melted butter.
  3. Serve fresh peas and a drizzle of herb oil.