Roasted king scallops with butternut squash

Butternut squash puree - peel, deseed and dice the butternut squash. Place in cold water and simmer on the stove until soft. Strain making sure you get rid of all the water, puree in a food processor with a couple of knobs of butter, salt and pepper to taste

Pancetta crisps – Place the slices of pancetta on a baking tray lined with greaseproof paper. Bake in a oven at 170 degrees until crisp. Place on a kitchen towel to cook which will help the pancetta to stay crisp

Curry butter – Leave the butter out of the fridge to allow come to room temperature. Place the garlic, shallot, curry powder, lemon zest and juice in a food processor and buzz until a fine paste. Add the butter and combine. When combined, lay out some parchment paper and place the curry butter in the centre. Shape the butter into a log and place in the fridge until ready to serve

To cook the scallops place a non-stick pan on the stove on a high heat. Season the scallops with olive oil, salt and pepper. Place in the smoking hot pan and sear for 2 minutes on each side until golden brown and roasted.

Spoon on the puree in the centre of 6 plates, place scallops on the top of puree, lay 2 pancetta crisps against the scallops, 1 slice of curry butter on top of scallops. Finish with some picked chervil