Rosemary pancetta scallops

Rosemary pancetta scallops recipe

0 ratings

A great dish for two; these scallops are wrapped in a thin slice of pancetta and seasoned with fresh parsley and rosemary – ideal for a delicious starter or light lunch. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 425 calories / serving

Ingredients

  • 6 fresh scallops, washed & mussel removed
  • 6 small rosemary stalks, all leaves removed apart from at the ends
  • 6 thin smoked pancetta
  • good knob of butter
  • 150ml white wine
  • small handful parsley, leaves chopped
  • 1/2tbsp olive oil
  • 1 small garlic clove, crushed
  • 400g cannellini beans, drained and rinsed
  • 150ml hot vegetable stock
  • squeeze of lemon juice

Each serving contains

  • Energy

    1785kj
    425kcal
    21%
  • Fat

    18g 26%
  • Saturates

    8g 40%
  • Sugars

    2g 2%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 25.6g Protein 29.4g Fibre 10.4g

Method

  1. Wrap each scallop in a slice of pancetta and use the rosemary to skewer the scallops securing the pancetta. Snip off the woody end.
  2. Heat the oil in a small saucepan and sizzle the garlic for a minute. Tip in the cannellini beans along with the stock. Bring to a simmer and cook for 3 minutes to warm through. Transfer to a food processor and whiz to purée. Season with a little salt, pepper and a squeeze of lemon.
  3. Place a good nonstick frying pan over a medium heat, add the butter and swirl to coat the pan. When it is hot and foaming add the scallops and fry for a couple of minutes each side or until the pancetta is crisp. Remove to warmed serving plates with a spoonful of bean purée.
  4. Place the frying pan back over the heat. Add the wine and sizzle until reduced by half, add the chopped parsley and season with a little salt. Drizzle over the scallops and bean purée to serve.

See more Lunch recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus