2 cup President’s Choice Frozen Small Sweet Peas
2 green onions
1 cup chicken stock
¼ tsp salt
2 Tbsp PC Splendido Extra Virgin Olive Oil
1 pkg PC Diced Pancetta
2 large shallots, thinly sliced
¼ Savoy cabbage, shredded
¼ cup finely chopped, flat-leaf parsley
1 Tbsp PC Splendido Extra Virgin Olive Oil
1 Tbsp unsalted butter
12 large sea scallops
Salt and pepper to season
¼ cup President’s Choice 100% Pure maple Syrup
¼ cup unsalted cashews, finely chopped
¼ cup finely diced tomatoes
Chervil to garnish
1. In a small saucepan, combine peas, green onions, chicken stock and salt. Bring to a boil and let cook for 3 minutes. Transfer mixture to a blender and puree until very smooth. Hold warm.
1. In a large frying pan, heat 1 tbsp of olive oil over medium-high heat. Add pancetta and cook for 3 to 5 minutes or until crispy. Using a slotted spoon, remove pancetta to paper towel-lined plate and reserve. Remove half of the oil in the frying pan and add 1 tbsp of olive oil. Return frying pan to medium-high heat. Add shallots and cook for 2 to 3 minutes until translucent and soft. Add cabbage and cook 7 to 8 minutes until soft. Add reserved pancetta and chopped parsley; remove from heat and hold warm.
1. Pre-heat oven to 400°C.
2. In a large sauté pan over high-heat, add olive oil and half a tablespoon of butter. Season scallops with salt and pepper and sear scallops 1 to 2 minutes per side until golden brown. Transfer seared scallops to baking sheet, brush with maple syrup to fully coat and sprinkle with finely chopped cashews. Put in oven for 1 to 2 minutes until scallops are thoroughly cooked.
3. To plate: place 1/4 of cabbage mixture into the centre of the plate. Top with 3 scallops and drizzle with pea purée. Top with tomatoes and garnish with chervil. Repeat for remaining servings.