Green pea soup is a classic spring soup. Replace the marjoram with basil and the mascarpone with ricotta for a lighter version of this soup.
Prep: 10 minutes
Cook: 25 minutes
2 large shallots
2 garlic cloves
50 g [1,75 oz] butter
800 g [1,75 lb] frozen peas
1 lier [2,1 pt] chicken or vegetable stock
125 g [4,4 oz] mascarpone
3 tbsp chopped marjoram
6 pancetta slices
3 slices of white bread
6 fat king scallops
1 tbsp olive oil
salt and freshly ground black pepper
 Chop the shallots and garlic. Heat half the butter in a large saucepan and sauté the shallots and garlic for 5 minutes until softened. Stir in the peas and cook for 1 minute.
 Add the stock, bring to the boil and cook for 5 minutes until the peas are tender. Leave to cool for 10 minutes. Pour the contents of the saucepan into a blender with the mascarpone and marjoram. Liquefy until smooth; you may need to do this in batches. Season to taste and keep warm.
 Heat the remaining butter in a frying pan and fry the pancetta until crisp, then drain on kitchen paper. Cut the crusts off the bread and cut the bread into 1 cm / 2/5 inch cubes. Fry the bread in the pancetta butter until golden brown. Slice each scallop horizontally into three thin slices. Heat the olive oil in a frying pan and sear the scallops for 10 to 15 seconds on each side. Pour the soup into bowls and sprinkle over the croûtons. Gently place the scallops on the soup and finish with the crispy pancetta.