Prep time:

Cooking time: 10 minutes

Total time:

Serves:

6 Fresh Scallops – we sourced our scallops from Sankeys Fishmongers in Tunbridge Wells and Tonbridge

200g Frozen Peas

1 Small Onion or Large Echalion Shallot finely chopped

Squeeze of Lemon

Dash of Olive Oil

10g Butter, cut into two knobs

5 Strips on Pancetta

Friends, mums and self-taught home cooks Mandy Simmonds and Anna Stanford share their family-friendly recipes on Instagram – here is their take on a romantic Valentine’s dinner

  1. Sauté the shallot or onion until soft in a dash of oil and a knob of butter.
  2. Add the peas and cook for 4 minutes. Season and add to a blender or bullet. Set aside somewhere warm.
  3. Add the pancetta to a hot pan and crisp on both sides. Set aside.
  4. Get a large frying pan hot and add a splash of oil. Season the scallops and add them to the pan in a clockwise circle so you know where to start turning first – you don’t want to overcook them.
  5. Cook the scallops for one minute on each side. Add the other knob of butter and the lemon juice. Coat the scallops quickly and remove from the pan.
  6. Put three spoonfuls of pea purée onto each plate, top each pea mound with a scallop and serve with a crisp of pancetta.

  • words:
  • pictures: David Merewether
  • styling: Mandy Simmonds & Anna Stanford

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.