Using a food processor or an immersion blender, puree the peas, one clove of garlic, mint, lemon zest and juice, ½ tsp salt, black pepper, and melted butter until smooth. Set the puree to the side while you cook the pancetta and the scallops.

Cook the pancetta in a large frying pan over medium heat until it is crispy. Remove the pan from the heat and place the pancetta on a paper towel lined plate. Place the pan back on the stove over medium high heat.

Pour the oil into the pan and swirl to coat the pan. When the oil is very hot, place your salted scallops in the pan. Don’t move the scallops until they are golden brown on the one side—this should take about 2-3 minutes.

Turn the scallops over when golden, and immediately add the cold butter and the one clove of garlic to the pan. Cook for a further 1-2 minutes while basting the scallops with the butter/oil mixture in the pan.

If your pan was hot enough, you should be able to get both sides of the scallop nice and brown. If you only get the first side browned though, don’t worry too much. The side that didn’t brown will be down on the plate and concealed by the pea puree.

Remove the scallops from the pan and place them onto a plate. Prepare four appetizer plates with the pea puree. You can place a dollop of it in the middle or make an artistic swoosh across the plate.

Space 2 scallops out on each of the plates on top of the puree. Now sprinkle the crispy pancetta and the pea shoots over the scallops. This is a vibrant and delicious dish that is sure to be a hit.