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Scallops with pancetta and mint butter with Foodsaver Stores

I ‘ve never cooked scallops before but I thought it would be something interesting for us and the kids since innovation workσ best with them. This is solid proof that simple ingredients can make extraordinary food (that looks quite complicated but is so easy to make)

  • extra virgin olive oil (I used organic olive oil “Chorio” from Foodsaver Stores)
  • 100g Lurpak butter from Foodsaver Stores
  • 1 small bunch mint , leaves picked
  • sea salt
  • freshly ground black pepper
  • zest of 1 lemon
  • Frozen scallops from Foodsaver Stores
  • 4 rashers higher-welfare pancetta or thinly-sliced bacon
  • 1 bunch of frozen asparagus from Foodsaver Stores
  • 150 g frozen peas from Foodsaver Stores
  • 1 small handful wild rocket leaves
  1. Place a griddle pan on a high heat and get a saucepan of salted water boiling at the same time. Once the griddle is hot, toss your scallops in a little olive oil and season them with salt and pepper until they are cooked golden on each side.
  2. When you’ve turned the scallops once, add your pancetta or bacon to the griddle and cook until crisp and golden brown. Just before everything is ready to come out of the pan, put the pancetta or bacon on top of the scallops so the fat drips down and flavours them.
  3. While that’s going drop the asparagus tips in the boiling water and cook for a minute before adding the frozen peas. Cook for a minute more, drain well and put in a bowl to flavour. Toss the cooked veg in some olive oil, a good squeeze of lemon, salt and pepper and a knob (roughly 20g) of the minty butter (save the rest for another day). Put a plate on top of the bowl to keep the vegetables warm.
  4. Pile your wonderfully-flavoured vegetables onto two warmed plates and top with the pancetta or bacon, scallops and some rocket leaves. Finish by drizzling over a bit of extra virgin olive oil and serve with a nice wedge of lemon.

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