Tuesday, 23 June 2009

Pan fried Scallops with Crisp Pancetta and Salsa.

This is the dish i cooked at the Suffolk Fest of the sea in Southworld. Its a really great summers dish and very quick to cook. Great for a simple starter, or add some nice new potatoes or a salad to turn it into a main course.

Serves 4

You will need:-

12 rashes of pancetta.
12 scallop’s coral removed.
Sea salt and pepper.
Olive oil
For the salsa.
Large handful of cherry tomatoes chopped.
Large handful of green olives, stones removed and chopped.
Juice of 1 lemon.
1 handful of chopped herbs. Parsley and coriander is good.
Salt and Pepper


In a hot pan fry the pancetta until crisp, remove and keep warm.
Turn the heat up. Season and fry the scallops in the same pan with the fat left from the pancetta, add a knob of butter if the pancetta doesn’t give off much fat, cook for around 2 mins on eat side. Meanwhile in a warm pan add a good lug of olive oil add the tomatoes and the olives and just warm do not fry. After a few minutes add the lemon juice and the herbs, Season. Olives have a high salt content so be careful when you season. On a warm plate spoon on the salsa, top with the scallops and rash of pancetta.

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