Seared scallops with pea puree and pancetta dust

Preheat oven to 200°C/180°C fan-forced. Lay pancetta, in a single layer, on a baking paper lined baking tray. Bake for 5-7 minutes until crisp and dry. Transfer to a paper towel lined plate. Cool. Pat with paper towel to remove excess oil. Place pancetta in a small food processor and process until finely chopped.

Heat butter in a medium saucepan over medium heat. Cook onion, stirring, about 5 minutes or until soft. Add peas and 3/4 cup water. Bring to the boil. Simmer, uncovered, about 3 minutes or until peas are tender. Place pea mixture and mint in a small food processor and process until smooth.

Meanwhile, heat oil in a large frying pan over high heat. Cook scallops, in batches, for 30 seconds each side or until just opaque. Divide pea puree among serving plates. Top with scallops, then sprinkle with pancetta dust, chilli and chervil.

Pair this dish with Houghton White Classic.