Pancetta with scallops

How to make Pancetta with scallops recipe - Pancetta avec pétoncles recette

Serves 4

Heat a nonstick frying pan over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Season 12 fresh scallops with salt and pepper, and add to the pan.

Sear for 2 minutes on one side (or longer, depending on thickness), then turn over and cook on the other side for a few minutes more, turning the scallop that went into the pan first and working your way to the last one.

Remove from the pan with a slotted spoon, and place on a serving dish covered in foil, to keep warm.

Add a drizzle of olive oil to the same pan, pour in 5½oz (150g) cubed pancetta, and cook for 5–8 minutes until crisp. When cooked, pour over the scallops, along with any juices from the pan. Serve immediately with mixed salad leaves and lemon wedges.

Pancetta with scallops