Pan-seared Scallop Meat and Pancetta on White Bean Puree


Preparation time
20 minutes

Cooking time
5 minutes

2 people

1 packet 200g Ferguson Australia Scallop Meat, thawed in the refrigerator overnight
1 can 400g white beans, drained
1 clove garlic, crushed
Juice of ½ lemon
2 teaspoons olive oil
Salt to taste
100g water chestnuts or hazelnuts, roughly chopped
1 thick slice pancetta, approximately 100g, roughly chopped
2 teaspoons butter
2 teaspoons fresh parsley

Pan-seared Scallop Meat and Pancetta on White Bean Puree

In a food processor or blender, place the white beans, garlic, lemon juice, olive oil, and a pinch of salt. Blend until smooth. Dollop the white bean puree onto two serving plates, and smear into a flat circle. Sprinkle with chestnuts.

Heat a large frypan over medium heat. Add the pancetta, and cook for 3 minutes, or until crispy. Divide the pancetta between the two plates, leaving any rendered fat in the frypan. Place the frypan on a high heat and add the butter. Add the Scallop Meat and cook for 1 minute, before turning and cooking for a further 30 seconds. Quickly remove the scallops from the pan, and divide between the two plates. Drizzle with butter and top with fresh parsley to serve.

(Dietary specifications: Gluten free, for lactose free option use lactose free butter)