Scallops with Pancetta, Leek Mash w/ Currant, Caper, Shallot & Chilli Jam

Cook Time 1 hour

Servings 2


Currant, caper shallot and chilli jam

3 tbsp of currants

2 tbsp of capers

1 anchovy

¼ of a chilli – finely chopped

3 shallots – sliced

Champagne vinegar

Leek Mash

2 leeks – diced

80g of unsalted butter

3 tbsp of cream

10 scallops

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.


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