Scallops with peas, avocado, pancetta and taramasalata
serves
6
Scallops with peas, avocado, pancetta and taramasalata
This dish may look like a lot of work, but it isn’t. It just requires a little preparation, but all the elements only take moments to cook and the result is a textural riot.
Ingredients (8)
- 8 slices flat pancetta, rind removed
- 1 large zucchini, finely chopped
- 1 cup (120g) frozen peas
- 200g taramasalata
- 20 scallops on the half shell, roe removed
- 1 avocado, finely chopped
- 2 tbs olive oil
- Dill sprigs, dressed with a squeeze of lemon juice, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 200°C.
-
2.Line a baking tray with baking paper and lay pancetta out flat. Cover with another piece of baking paper and place another baking tray on top. Bake for 8 minutes or until pancetta is golden and crisp. Set aside to cool slightly, then break into shards.
-
3.Bring a saucepan of water to the boil over medium heat. Add half the zucchini and cook for 1 minute, refresh in cold water, then drain and set aside.
-
4.Place the peas in a heatproof bowl and pour over boiling water. Blanch for 2 minutes, then drain.
-
5.Spread 2 tsp taramasalata on each scallop shell. Scatter the peas, avocado and blanched and raw zucchini over the taramasalata.
-
6.Heat 1 tbs oil in a large frypan over medium-high heat. Season the scallops and cook for 30 seconds each side until golden on the outside but still opaque in the centre.
-
7.Top each prepared shell with a scallop, garnish with pancetta shards and dill sprigs, and drizzle with the remaining 1 tbs oil to serve.
Reviews
Join the conversation
Log in Register