Scallops with Oyster Glazed Pancetta and Pea & Mint Panna Cotta

Method

> 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.