Seared scallops, sweet corn, pancetta and Native Bush Tomato Flavour Pearls

Peninsula Larders Seared scallops, sweet corn, pancetta and Native Bush Tomato Flavour Pearls

Enjoy this dish of seared Scallops, sweet Corn, Pancetta and Native Bush Tomato Flavour Pearls as a starter or canape. Seared scallops are easy to prepare and absolutely delicious. Feel free to add a side of sauteed potatoes and a salad or greens for a more substantial feed.

What you’ll need

Scallops on the half shell – allow 1 – 3 per person
Salt and Pepper
130 g butter
1/4 cup olive oil
4 shallots, peel and chop
1 garlic clove, chopped
4 cobs sweet corn, kernels removed (just slice off with a sharp knife…frozen kernels are ok too)
1/3 cup white wine
1/4 cup water
6 thin slices pancetta (around half a slice per scallop)
1/3 cup pouring cream
1 x 50 g jar Native Bush Tomato Flavour Pearls

Lets get started

First we should prepare the scallop shells for serving, separate the scallops from the shell and pop the scallop meat in the fridge. Wash the shells in warm soapy water, then dry in your oven at 100 C for around 5 minutes. (we used to pop ours through the dishwasher in the kitchen) If you aren’t keen on using scallop shells to serve feel free to use a ramekin or Chinese soup spoon.

Heat around 50 g of the butter and 1 tablespoon of oil in a pot over medium heat. Saute the shallots and garlic until soft. Add the corn kernels then wine and stir until it almost evaporates. Add the water and season well. Cook until the corn is tender. Set aside to cool a little.

To cook the pancetta, heat 1 teaspoon of the remaining oil in a large non-stick frying pan over medium-high heat. Add the pancetta slices, turning once until golden and crisp. Wipe the pan clean with paper towel. (you can do this step while your corn is cooking away…)

Using a stick blender or food processor, blitz the corn mixture and cream until smooth. Check the seasoning. (this step can be prepared days in advance).

Heat half the remaining oil and butter in the frying pan over medium-high heat. Sear the scallops until golden and almost cooked through. Transfer to a plate and keep them warm.

Ready to serve

Quickly warm your shells in the oven (or not) then start with a spoon of warm corn puree, a shard of pancetta and then your seared scallops. Lastly top with a generous spoonful of Native Bush Tomato Flavour Pearls.

Pop them on to your serving plate and enjoy.

Until next time…

from the Peninsula Larder Team