Scallops with pea puree, crispy pancetta & mint

1&1⁄2 tablespoons olive oil
1 teaspoon finely chopped onion
1 small clove garlic, finely chopped
pinch of salt
120g frozen peas
6 thin slices of pancetta
1 cup sugar
1 cup mint leaves
1⁄2 teaspoon xanthan gum*
8 scallops
1 tablespoon cold butter
1 tablespoon lemon juice
pea shoots or baby herbs to garnish

Heat 2 teaspoons of the oil in a small saucepan then fry the onion, garlic and salt gently for 5 minutes until soft. Add the peas and cook for 1 minute then add 1⁄2 cup water and cook for 4 minutes until the peas are soft.

Drain the mixture, reserving the liquid. Transfer to a food processor and add a little of the cooking liquid. Blend until smooth and thick then strain through a sieve. Reserve.

Preheat the oven to 160°C. Place the pancetta slices on a baking tray lined with baking paper. Top with another sheet of baking paper and another baking tray then place in the oven for 6-7 minutes until crisp. Remove from the oven and set aside.

Combine the sugar and 1 cup water in a saucepan over medium heat and cook until the sugar has just dissolved. This is the sugar syrup.

Blanch the mint leaves in boiling water for 1 minute then remove and transfer to a bowl of iced water. Drain then transfer to a blender with 1 tablespoon of the sugar syrup (reserve the rest – it will keep stored in the fridge for months), 100ml water and the gum. Blend until smooth – it will resemble a thick but runny jelly.

Heat the remaining oil in a frying pan on medium-high heat. Season the scallops with salt and freshly ground black pepper then add to the pan. When the edges just start to colour, add the butter and swirl the pan around – the butter will melt and start to brown. Turn the scallops and add the lemon juice to the pan then reduce the heat to low. Cook for a further 30 seconds then remove the scallops and drain on kitchen paper.

Place spoonfuls of warmed pea puree on a plate. Top with the scallops and dots of the mint mixture then garnish with pancetta and pea shoots.

* Xanthan gum is a natural gluten-free emulsifier, available from health food stores.