Sautéed scallops with pancetta and wilted spinach

SERVES 4

Ingredients:

1–2 tbsp olive oil

12 fresh sea scallops

4oz (115g) pancetta, cut into cubes

generous splash of good-quality balsamic vinegar

2 handfuls of fresh baby spinach, rinsed and drained

juice of 1 lemon

sea salt and freshly ground black pepper

Method:

1 Pat the scallops dry with paper towels and season with salt and pepper. Heat the oil in a nonstick frying pan over medium-high heat. When hot, add the scallops, positioning them around the edge of the pan. Sear for 1–2 minutes on one side, then turn them over, starting with the first one you put in the pan. Once you have

completed the circle, remove the scallops from the pan (starting with the first), and set aside to keep warm.

2 Add the pancetta to the same pan and cook, stirring occasionally, until crispy. Splash in a generous amount of balsamic vinegar, increase the heat to high, and let bubble for a couple of minutes, stirring to scrape up any bits from the bottom of the pan. Drizzle the balsamic glaze over the reserved scallops.

3 Still using the same pan, add the spinach. Cook for 2–3 minutes, stirring, until just wilted. Squeeze in the lemon juice, and serve immediately with the scallops.

Sautéed scallops with pancetta and wilted spinach