Salt and pepper
x roasted pepper, pureed (Pepper coulis)
x plum tomatoes, seeded and diced
x roasted pepper, diced
Add peas to boiling water, cook and then drain.
Place butter in the pan and add peas.
Season to taste.
Puree the peas.
Drizzle oil over scallops and season to taste.
Cook scallops until golden – 1-2 mins each side.
Spoon the pea puree, salsa and pepper coulis onto a plate.
Arrange the scallops and pancetta on the plate and serve