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)