Pan-fried scallops with crisp pancetta

A special starter of meaty scallops, salty pancetta, peppery watercress and creamy lemon dressing.

Serves: 8

Preparation time:  5 minutes

Cooking time:  5 minutes

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You will need

  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 75g fresh watercress, leaves picked, thick stalks discarded
  • 100g crème fraîche
  • 1 lemon, zest and juice
  • 100g cubetti di pancetta
  • 24 fresh scallops from the fish counter, roes removed (keep them on if you like)
  • Freshly ground black pepper
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Recipe Information

Step by step guide to making Pan-fried scallops with crisp pancetta

  1. In a large bowl, whisk together the olive oil, mustard and vinegar for the salad dressing. Season with black pepper. Divide the watercress between each plate and drizzle with the dressing.
  2. In a separate bowl, mix the crème fraîche with half the lemon juice. Set aside.
  3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, then add the scallops and fry for 30 seconds to 1 minute on each side, until opaque and just cooked through. Add the remaining lemon juice to the pan.
  4. Place 3 scallops on each plate of watercress, spooning over the pancetta and pan juices. Serve with the lemon crème fraîche and garnish with the zest.

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Nutritional information for Pan-fried scallops with crisp pancetta

Nutritional information for Pan-fried scallops with crisp pancetta

Nutrition type per serving
Calories 180 kcal
Total Fat 10.3g
Saturated Fat 5.3g
Salt 0.35g
Sugar 0.4g

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