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 )