SCALLOPS WITH PANCETTA AND GREEN PEA PURÉE

Green Pea Puree: 
Combine unthawed peas with 1/4 cup water and garlic in microwavesafe bowl. Cover and microwave on High, stirring once, for 5 minutes. (Alternatively, combine peas with water and garlic in small saucepan with a tight-fitting lid; set over  medium heat. Cook for 10 to 12 minutes or until peas are hot but still vibrant green.)

Use a hand blender or transfer to a food processor. Add basil, ricotta, butter, lemon zest, lemon juice, salt and pepper to the peas and pulse until well combined and mixture is creamy but with a little texture remaining; keep warm.

Scallops with Pancetta:
Scatter pancetta in non-stick skillet set over medium heat; cook, stirring often, for 4 minutes or until browned and crisp. Remove pancetta  to plate lined with paper towel. Remove and discard all but 2 tbsp of rendered fat from skillet.

Pat scallops dry; season with salt and pepper. Return skillet to medium heat.

Sear scallops for 3 minutes on the first side and 1 to 2 minutes on the second or until just opaque in the centre.

To serve: Spoon some pea purée onto small plates. Top with 2 scallops and sprinkle with cooked pancetta and additional peas, if using. Garnish with additional basil and lemon zest, if using.

Tips: To thaw peas for garnish, place a few spoonfuls in bowl of hot water and let stand for 1 minute. Drain well. Leftover green pea purée is delicious tossed with hot, cooked pasta and additional crispy pancetta and grated Parmesan for a light lunch.

Shrimp Variation:
Replace scallops with 1 pkg (340g) Longo’s Organic Jumbo Raw Black Tiger Shrimp (16-19ct), peeled and thawed. Cook for about 2 minutes per side in the pancetta drippings.