Truffle Salted Scallops

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

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.