Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10)

  2. 5 slices pancetta (see note)

  3. 600g (4 cups) frozen baby peas

  4. 50g butter

  5. 1 tbs olive oil

  6. 30 scallops, without roe

  7. 10 x 1cm-thick slices crusty sourdough Vienna loaf, toasted

  8. 1 garlic clove, peeled, halved

  9. 30g baby rocket leaves

  10. 2 tbs Woolworths Select Fig Balsamic Glaze

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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