This recipe serves 6 people as a starter
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
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
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