Scallops with Oyster Glazed Pancetta and Pea & Mint Panna Cotta

45 minutes Easy As Required


  • Celtic Coast Fresh Scallops (28093)
  • Avocado Oil (20162)
  • Pancetta (28743)
  • Oyster Sauce (97041)
  • Sosa Pro Panna Cotta  (58772)
  • Double Cream (2203)
  • Light Vegetable Stock (59937)
  • Peas (4966)
  • Fresh Mint (7887)
  • Fresh Pea Shoots (51953)


> Infuse the vegetable stock, peas and mint in a pan and simmer
for a few minutes. Blend with stick blender and pass through a fine sieve.
> Sprinkle the desired amount of Sosa Pro Panna Cotta into the pea and mint liquid
mixture and set in tray until service.
> Brush the Pancetta slices with the Oyster Sauce and glaze in oven until crisp shards
are formed, keep aside ready for service.
> Pan fry the Scallops in a little oil and butter, tear the Panna Cotta into pieces and
assemble the dish as required.

This dish would be a great addition to your Valentine’s menu, bringing classic combinations
of flavours that your customers would appreciate. It also delivers an the extra
delicate lift of oyster passion to the dish.



Tags: castell howell, chef, Chefs, fine dining, Fish, food, foodie, hotel, menu, Oysters, restaurant, scallops, seafood, Sosa

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