Seared Scallops with Pancetta and Crispy Garlic Mint Crumbs
Made at 34 Mayfair | Serves 2
8 Isle of Mull scallops (you can use other scallops from your fishmonger if Isle of Mull not available)
3 tbsp extra virgin olive oil
20g unsalted butter
125g pancetta, finely chopped
2 cloves of garlic, peeled and finely chopped
50g white breadcrumbs
½ regular bunch of mint, chopped
For the lemon butter sauce
1 shallot, finely chopped
50ml white wine
50ml white wine vinegar
50ml double cream
50g unsalted butter, cold
Juice of 1 lemon
Maldon salt flakes (if available) & freshly ground black pepper
Remove the scallops from the shell and set aside (wash and keep the shells for presentation at the end).
Heat the olive oil and butter in thick bottomed frying pan. Add the pancetta and cook for 2 minutes, then add the garlic and cook for a few seconds. Then stir in the breadcrumbs and half the mint and fry until golden (approximately 3 minutes). Take off the heat and stir the rest of the mint and leave to one side.
For the lemon butter sauce, put the shallot, white wine and vinegar into a saucepan, bring to the boil and reduce until only a tablespoon of liquid is left. Add the cream and reduce by half. Remove from the heat and gradually whisk in the butter and lemon juice. Keep warm on the side.
In a large frying pan, cook the scallops for 2 minutes on each side until golden. Season with salt and pepper as they are cooking.
Place the scallops onto clean shells, spoon over the breadcrumb mix and serve with warm lemon butter sauce.