Rosemary pancetta scallops recipe

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  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 425 calories / serving
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HE ROSEMARY&PANCETTA

Wrap each scallop in a slice of pancetta and use the rosemary to skewer the scallops securing the pancetta. Snip off the woody end.

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.

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.

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.

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  • 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
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  • 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

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