Scallops wrapped in pancetta with pea and mint puree

Scallops wrapped in pancetta have always been a favourite of my Australian family and these mouth-watering bites look superb and taste divine.

The bright green of the pea puree is very Christmassy indeed – the perfect snack to keep everyone happy between opening gifts and waiting for lunch.

This was a new recipe I taught at my Cooking Schools in March earlier this year, and it was always a hit with guests. I hope your family loves them too!


Scallops wrapped in pancetta with pea and mint puree

Serves 4 as an entrée


  • 12 scallops
  • 12 slices pancetta
  • 2 eschallots, finely sliced
  • 1 clove garlic, crushed
  • sea salt
  • ground white pepper
  • 8 mint leaves
  • 1 cup frozen peas
  • 1 ½ cups chicken stock
  • 1 tblsp extra virgin olive oil
  • 40 g butter
  • 3 tblsp olive oil
  • ½ lemon



Heat the butter and extra virgin olive oil in a saucepan over medium heat. Cook the eschallots and garlic and season with a little salt and pepper over a low heat, stirring occasionally for about 5 minutes or until soft. Add peas and the chicken stock. Bring to the boil, simmer, uncovered, about 3 – 5 minutes or until peas are tender. Add in mint leaves and place pea mixture in a food processor and puree, keeping some of the peas a little chunky. Taste to check seasoning and adjust with salt and pepper if needed.

Wrap each scallop in a piece of pancetta and place on a plate. Heat a non stick fry pan until hot and add a splash of olive oil. Add the scallops and leave to cook for a minute on high heat and then turn them over, leaving for another minute.

Portion the pea puree onto plates and serve 3 scallops on top. Squeeze over a little lemon juice and serve.

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