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Scallops with pancetta & mint butter
- 100 g butter
- 1 small bunch mint, leaves picked
- sea salt
- freshly ground black pepper
- zest of 1 lemon
- 8 fresh scallops, from
- , ask your fishmonger, removed from the shell and trimmed
- olive oil
- 4 rashers higher-welfare pancetta or thinly-sliced bacon
- 1 bunch asparagus
- 150 g frozen peas
- 1 small handful wild rocket leaves
- extra virgin olive oil
Directions:View on Jamie Oliver
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