image supplied by Fred & Ginger Catering

Fred & Ginger Catering are all about “creating memorable experiences”. Changing the stagnant catering scene in Melbourne, they’ve got a new approach to menu design and event planning. Everything from weddings to major events, their team is dedicated to exceeding all expectations! With all of this in mind, they’ve shared one of their favourite Summer Wedding recipes, perfect for those balmy nights and paired with a satisfying, cold glass of rose.

Cured scallops, crushed peas, mint, crisp pancetta (For 12 scallops)

Cured scallops

12 Fresh scallops out of their shell 1⁄2 cup sugar
1⁄2 cup salt
Zest of lemon
Tspn of fennel seeds Tspn of dill, chopped

Crushed peas

200grams freshly podded peas Lemon oil
Freshly mint, chopped
Salt and sugar
Pancetta – 6 slices
Dill to garnish, finely chopped


Place scallops into curing mix ensuring all scallops are well covered for 2 hours. After 2 hours rinse in cold water and pat dry.

Blanch and crush the fresh peas, drizzle with lemon oil, sprinkle with freshly chopped mint and season with salt and sugar.

Roast the pancetta at 150 degrees for 20 minutes or until crispy, pat onto paper towel to remove excess oil then break up into small pieces.

Place scallops into scallop shell (if you have) otherwise find a small dish to serve in. Spoon over the crushed peas, top with pancetta piece and freshly chopped dill.