Pan-fried scallops with crisp pancetta, pea shoots & lemon creme fraiche

1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.

2. In a separate bowl, mix the creme fraiche with half the lemon juice and set aside. Divide the pea shoots between each plate and drizzle with the dressing.

3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, the add the scallops and fry for 30 seconds to 1 minute on each side until they are opaque and just cooked through. Add the remaining lemon juice to the pan.

4. Place 3 scallops on each plate of pea shoots, spooning over the pancetta and pan juices. Serve with the lemon creme fraiche and garnish with zest.

Serves 2