Tanners Wine & Churton: Wine and Food Matching Competition – Winner Announced

Jean Shears winner of Churton book EditedAll of us at Churton would like to warmly congratulate Jean Shears – the winner of the recent Tanners Wines/Churton Wine and Food Matching Competition.

Jean’s winning entry was her own delicious recipe of Pan Fried Scallops wrapped in Pancetta with a pea-mint puree matched with the Churton Viognier 2011.

The prize included three bottles of Churton Wine and the beautiful Annabel Langbein cookbook: The Free Range Cook. 

Here is Jean’s fabulous recipe for you to try at home:

 

Pan Fried Scallops wrapped in Pancetta with pea-mint puree

Ingredients

3 rashers of Pancetta (per person)

3 large Scallops (per person)

25g butter

1tbs of good quality olive oil for drizzling

Salt and pepper

For the puree

50g butter

6 spring onions, finely chopped

175g frozen peas

1 tsp golden caster sugar

300ml vegetable stock

2 tbs mint leaves, chopped

150ml half fat crème fraiche

 

Pea & Mint Puree

Melt half the butter in a deep frying pan and cook the spring onions until softened.

Add the peas, caster sugar, stock and remaining butter and allow to sweat for 4 mins.

Fold the mint and crème fraiche and cook for a minute or two until the liquid has evaporated.

Place in a food processor and liquidise until smooth. Set aside.

Preparing the Scallops

Wrap each slice of pancetta around each scallop and secure with a cocktail stick

Heat the butter and oil in a non stick frying pan, when hot, add the scallops and cook for 2 minutes on each side (don’t overcook)

Remove the scallops and keep warm.

Serve 3 scallops per person with a touch of puree off centre. Drizzle with a little oil and serve with rocket salad if desired.

 

 

 

 

 

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