Scallops with avocado pea puree

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Impress at Christmas or New Years Eve with this chic appetizer of scallop with crispy pancetta


150 g peas
1 avocado
3 slices of pancetta (breakfast bacon is also possible)
1 clove of garlic
½ cube of vegetable stock
knob of butter
6 scallops
cress to garnish


Place the pancetta on a piece of baking paper and bake in the oven at 220 degrees until crispy. You can also choose to fry the pancetta in a dry frying pan until crispy.
scallops with pea puree 01
scallops with pea puree 01

scallops with pea puree 01
Chop the garlic finely and fry in a little bit of the butter. Add the peas and pour in water so that they are just submerged. Crumble half the stock block with the peas and cook them for 4 to 5 minutes. Puree with the peas with a stick blender until completely fine. Add the avocado in pieces and mash it so that a green even mass is formed.
scallops with pea puree 01
scallops with pea puree 01

scallops with pea puree 01
Heat the rest of the butter in a frying pan. Sprinkle the scallops with salt and pepper. Fry them on high heat for 2 minutes on both sides. Spoon some pea-avocado puree into an amuse-bouche bowl and place the scallops on top. Roughly crumble the pancetta and place a few pieces on top of the scallop. Garnish with cress.

Source: Leukerecepten by leukerecepten-nl.
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