Saute king dived scallops with Jersey Royal New Potatoes, crisp pancetta and garden pea puree

20 Jersey Royal New Potatoes

½ lb Garden peas (pureed)

20 Plump dived scallops

1 lemon

50g Unsalted butter

Salad leaves

Seasoning

Method

• In a pan add a knob of butter and fry the Jersey Royals until golden on both sides

• In a separate pan heat the pea puree up and spoon a little puree on each potato

• Arrange on a large plate in a star format

• In a hot pan (non stick) place all the scallops and cook until golden brown on both sides

• Squeeze the lemon juice over the scallops and sit 1 scallop on each potato

• Place the dressed salad in the centre and serve straight away