Scallop and pancetta stack with smashed peas

Preheat oven to 200°C. Place the pancetta on a baking tray. Bake in oven for 10-15 minutes or until crisp and golden. Break into large pieces.

Meanwhile, cook the peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain and return to the pan. Add the butter and use a potato masher to mash until crushed.

Heat the oil in a large frying pan over medium-high heat. Add half the scallops and cook for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining scallops.

Rub 1 side of the toast with the cut side of garlic. Divide, garlic-side up, among serving plates. Top with peas, scallops, pancetta and rocket. Drizzle glaze around the stacks to serve.