Neal Jackson

Lasagne of scallops with peas and bacon

Ingredients

Serves 4

Method

Sauce

Sweat the onion and one slice of pancetta in 10 g of butter until onion is soft do not brown

Add the peas and cook for 3 minutes, remove a spoonfull of peas and put to one side for garnish

Add fish stock, bring to boil and simmer 3 minutes

Place in a blender with one scallop and blend till smooth, add 40 g butter, salt and pepper

Strain and keep warm

scollopsIn a hot pan cook the pancetta and when crisp, add the scallops and quickly brown on both sides and remove

Serve

Warm the lasagne and place 1 circle on each plate, add 3 scallops, pancetta and red capsicum, place another lasagne on top and repeat, place the remaining lasagne on top.

Pour some sauce around and scatter with peas.