Scallop And Pancetta Stack With Smashed Peas

This delicious gourmet dish is perfect for a hot Christmas day.

The ingredient of Scallop And Pancetta Stack With Smashed Peas

• 5 slices pancetta see note
• 600g 4 cups frozen baby peas
• 50g butter
• 1 tbsp olive oil
• 30 scallops without roe
• 10 x 1cm thick slices crusty sourdough vienna loaf toasted
• 1 garlic clove peeled halved
• 30g baby rocket leaves
• 2 tbsp fig balsamic glaze

The Instruction of scallop and pancetta stack with smashed peas

• preheat oven to 200u00b0c place the pancetta on a baking tray bake in oven for 10 15 minutes or until crisp and golden break into large pieces
• meanwhile cook the peas in a saucepan of boiling water for 3 4 minutes or until tender drain and return to the pan add the butter and use a potato masher to mash until crushed
• heat the oil in a large frying pan over medium high heat add half the scallops and cook for 1 2 minutes each side or until golden and just cooked through transfer to a plate and cover with foil to keep warm repeat with the remaining scallops
• rub 1 side of the toast with the cut side of garlic divide garlic side up among serving plates top with peas scallops pancetta and rocket drizzle glaze around the stacks to serve

Nutritions of Scallop And Pancetta Stack With Smashed Peas

fatContent: 210 32 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 5 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a

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