Prepare the dressing by adding 1 part balsamic to 2 parts olive oil in a jam jar with salt, pepper and lemon juice. Shake the jam jar until mixed together and leave to stand
Place a large, thick-bottomed frying pan on a high heat. Once hot, place the pancetta into the pan and fry in its own fat until crispy. Remove the pancetta onto a piece of kitchen towel but keep the fat in the pan for the scallops, leaving it off the heat briefly.
Dress the rocket in a bowl with the salad dressing and place in a nest in the centre of each plate.
Thinly cover each side of the scallops in oil. Return the frying pan to a high heat. Place each scallop around the edge of the pan in a clock face formation, starting at the 12 o’clock position to help you remember which scallop went in first. Sear for 1 minute on the first side then turn each scallop in the order you put them in the pan and fry the other side for a further minute.
Remove the scallops and place 3 on each plate on top of the dressed rocket. Sprinkle the pancetta over the top of the scallops and rocket. Add a dash of olive oil over the top of the scallops and season with pepper only.
Hints and tips
Searing scallops requires complete focus as, if they are overcooked, they are dry and loose their flavour.
Not using extra virgin oil means the delicate taste of the scallops is not lost.
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