Scallops with Pea Purée

1½ tbsp rice bran oil
1 tsp onion, minced
1 clove garlic, minced
pinch of SIDS CRAZY SALT
120 g frozen peas
6 thin slices of pancetta
½ cup sugar
½ tsp xanthan gum
8 scallops
SIDS SALT & PEPPER to taste
1 tbsp cold butter
1 tbsp SIDS RASPBERRY MINT VINEGAR
pea shoots

Heat 2 tsp of oil in a small pan and fry onion, SIDS CRAZY SALT and garlic for 5 minutes until soft. Add peas and cook for 1 minute then add ½ cup of water and cook for 4 minutes until peas are soft. Drain the mixture, reserving the liquid, then put into a food processor with a little of the cooking liquid. Blend until smooth and thick then set aside.
Preheat oven to 160°C. Place pancetta on a baking tray lined with baking paper. Place another sheet of baking paper on top and another baking tray. Cook in oven for 6-7 minutes until crisp. Remove from the oven and set aside.
Combine the sugar with ½ cup of water in a pan and heat until sugar has just dissolved. This is the syrup. Stir in 2 tsp of SIDS RASPBERRY MINT VINEGAR into 1 tbsp of syrup, 100 ml water and the gum. Blend until smooth.
Heat the remaining oil in a pan, season scallops with SIDS SALT & PEPPER to taste, then add to the pan. When the edges start to colour, add the butter and swirl the pan, to melt and brown the butter. Turn the scallops then add the remaining SIDS RASPBERRY MINT VINEGAR then reduce the heat to low. Cook a further 30 seconds then remove scallops and drain on paper towels.
Place spoonfuls of warmed pea purée on a plate. Top with the scallops and dots of the mint mixture then garnish with pancetta and pea shoots.