Scallops with Pancetta, Leek Mash w/ Currant, Caper, Shallot & Chilli Jam
Cook Time 1 hour
Currant, caper shallot and chilli jam
3 tbsp of currants
2 tbsp of capers
¼ of a chilli – finely chopped
3 shallots – sliced
2 leeks – diced
80g of unsalted butter
3 tbsp of cream
10 flat pancetta thinly sliced
30g of butter
Caramelise the shallots with some vinegar & 1 tbsp of caster sugar, then with a mortar and pestle mash all the other ingredients together, add a pinch of salt to taste, then mix through the onion. Set aside to serve.
Slowly pan fry and sautée the leeks in butter to a nice golden colour, then blitz them with cream in a blender. Add salt and pepper. Set aside.
Wrap the scallops with the pancetta then use a toothpick to hold them while cooking.
Pan fry them in a hot pan for 1-2 min on one side, add olive oil, butter & a touch of salt then flip and sear once the whole scallop has turned white, with a spoon keep coating them in butter.
To serve, warm the leek mash in the pan then put 5 little mounds on a plate, remove the toothpick and place the scallop on top then add a little jam on top of them, drizzle any remaining butter from the pan and serve.