Balsamic Glazed Scallops
175g/6oz pancetta cubes
18 scallops (with or without the corals), cleaned
1 tbsp olive oil
squeeze of lemon juice
salt and ground black pepper
a few drops of balsamic glaze
whole chives to garnish
1 Fry the pancetta in a large frying pan over a medium heat, turning occasionally, for 6–8 minutes or until golden brown. Remove from the pan and set aside.
2 Pat the scallops dry with kitchen paper and season with salt and pepper. Heat the oil in the pancetta pan and cook the scallops over a high heat for 3–4 minutes, turning halfway, until lightly golden and tender. Do not overcook.
3 Divide the scallops among six plates and spoon the pancetta mixture and any remaining oil around them. Add a squeeze of lemon juice. Dot the plates with balsamic glaze and serve immediately, garnished with whole chives.