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
3 rashers of Pancetta (per person)
3 large Scallops (per person)
1tbs of good quality olive oil for drizzling
Salt and pepper
For the puree
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.