Pan fried scallops, butternut squash purée with pancetta crumbs Pan fried scallops, butternut squash purée with pancetta crumbs
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 50 g Butter
  • Of a butternut squash ( chopped )
  • 125 ml Chicken stock
  • 2 Cloves of garlic
  • 100 g Chopped pancetta
  • 50 g Breadcrumbs
  • 12 Fresh scallops
Pan fried scallops, butternut squash purée with pancetta crumbs

Lovely little starter if you are entertaining guests

favorite
print
like

For the purée: chop the butternut squash up into small chunks and fry off in a big pan with the butter & garlic for a few minutes, then add the chicken stock bring to the boil and let simmer for 5/6 min.

Then add the butternut squash and stock to a food processor and blitz until it’s a purée then put through a sieve until it’s smooth and glossy.


For the pancetta crumb: Add the pancetta to a pan with a splash of oil and fry for about 3/4 min stirring occasionally, then add the breadcrumbs and fry until the breadcrumbs are crispy and then blitz in a food processor until it resembles crumbs.


Scallops: pan fry the scallops in a hot pan for 3 min each side, serve up with the purée and pancetta crumbs ( edamame beans optional )

Pan fried scallops, butternut squash purée with pancetta crumbs Pan fried scallops, butternut squash purée with pancetta crumbs
Pan fried scallops, butternut squash purée with pancetta crumbs

Lovely little starter if you are entertaining guests

favorite
print
like
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 50 g Butter
  • Of a butternut squash ( chopped )
  • 125 ml Chicken stock
  • 2 Cloves of garlic
  • 100 g Chopped pancetta
  • 50 g Breadcrumbs
  • 12 Fresh scallops

For the purée: chop the butternut squash up into small chunks and fry off in a big pan with the butter & garlic for a few minutes, then add the chicken stock bring to the boil and let simmer for 5/6 min.

Then add the butternut squash and stock to a food processor and blitz until it’s a purée then put through a sieve until it’s smooth and glossy.


For the pancetta crumb: Add the pancetta to a pan with a splash of oil and fry for about 3/4 min stirring occasionally, then add the breadcrumbs and fry until the breadcrumbs are crispy and then blitz in a food processor until it resembles crumbs.


Scallops: pan fry the scallops in a hot pan for 3 min each side, serve up with the purée and pancetta crumbs ( edamame beans optional )