Seared King Scallops with Creamed Leeks, Peas & Smoked Pancetta by Brian Scanlon of Hutchesons in Glasgow


We love to champion the freshest Scottish produce at Hutchesons Bar & Brasserie in Glasgow, and this gorgeous scallop dish is a great example of how you can create great tasting food using ingredients grown here in Scotland.

Ingredients: Serves 4

16 cleaned scallops with roe removed
100g pancetta lardons
1 lemon
1 white of small leek finely diced
100g of fresh or frozen peas
150ml double cream
4 slices of thin sliced pancetta
Fennel pollen

Method:

1. Prep the scallops by removing any roe, side muscle and brown connective tissue. Quickly rinse under cold water and pat dry then pop them in the fridge covered.

2. Take the thinly sliced pancetta and lay flat on a slice of silicone paper on top of a baking tray before covering with another layer of silicone paper. Repeat.

3. Put another tray on top so that the pancetta is weighed down. Pop in an oven at 170 degrees and cook for 12 minutes or until the pancetta looks like well done bacon and has a nice crackle to it. Remove and place each slice on kitchen roll to absorb excess grease.

4. For the sauce, sauté off the lardons until golden, add the leeks and the cream and reduce until the cream begins to thicken. Once at a nice thick consistency, add the lemon juice and set aside for a few minutes while you cook the scallops.

5. In a medium to hot pan add a little bit of oil, then pop your scallops in to the pan beginning at 12 o'clock and add in a clockwise motion until all are added. Season with a little salt. They should be ready to turn. Begin at the twelve o'clock position and work your way round turning them clockwise. Add a few knobs of butter and squeeze juice from half a lemon. Spoon some of the foaming butter over the scallops and then remove from the pan onto some kitchen roll, and sprinkle with a pinch of fennel pollen.

6. Very quickly bring your sauce mix to a quick simmer, add the peas and give it a good mix.

To assemble, simply spoon 4 equal measures of pea mix onto the centre of the plate, top with the scallops and then place the pancetta on top to garnish.

In association with Taste Communications.

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