INGREDIENTS - Serves 2
1 tbsp extra virgin olive oil,
0.5 tsp dijon mustard
1 tsp white wine vinegar
25g creme fraiche
Zest and juice of quarter lemon
25g fresh pea shoots
40g diced pancetta
6 fresh scallops
Freshly ground black pepper
I. In a large bowl whisk together the olive oil, mustard and vinegar, season with black pepper
2. In a separate bowl mix the creme fraiche with half the lemon juice, set aside. Divide the pea shoots between 2 plates and drizzle with the dressing.
3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 min until it begins to release fat. Add the scallops and fry for 30 seconds to 1 minute on each side until opaque and just cooked through. Add the remaining lemon juice to the pan.
4. Divide the scallops onto each plate with the pea shoots, spooning over the pancetta and pan juices. Serve with the lemon creme fraiche and garnish with the zest.
Serve with a chilled Manzanilla.
Tip. You can replace the pea shoots with watercress or rocket salad.
Also would pair well with a chilled Fino