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Scallops with Rocket and Pancetta

Added by hoppershaun | Wed 28 Jan 2009 @ 12:03

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Ingredients
12 queen scallops
2 small handfuls of rocket leaves
50g pancetta cubes
1 tsp english mustard
5 tbsp olive oil, plus extra to
drizzle
1 tsp lemon juice
salt

Method
1. In a bowl, add the mustard. Gradually whisk in 3 tbsp of olive oil and then whisk in the lemon juice.
2. Place a small handful of rocket leaves in the centre of two plates. Drizzle over a little olive oil.
3. Heat 1 tbsp olive oil in a frying pan. Add the pancetta and fry until crisp. Remove with a slotted spoon and sprinkle the pancetta over the rocket leaves. Wipe the frying pan clean.
4. Add the remaining 1 tbsp olive oil to the frying pan and heat over a medium-high
heat. Season the scallops with salt and then fry in the pan for 1-2 minutes on each side, until cooked through and golden.
5. Surround the rocket leaves with the scallops and little blobs of the mustard.
6. Serve.

tried this recipe or a similar one? share your tips...

1. by jennah calliste on Wed 02 Mar 2011 @ 16:32

i loved the recpie it was great it tasted so great i will be making that again <br />

2. by tina on Wed 03 Jun 2009 @ 20:50

butter will burn at a temperature that the scallops need to sear. the fact that I taste lardons or pancetta with the salad relegates it to a background note in my mouth, as opposed to overwhelming the natural sweetness of the scallops. the mustard is obviously key to the vinaigrette as an emulsifier; I also don't know that I want my plate dotted with mustard. I would prefer a drizzle of the extra vinaigrette or lardons. I'd consider thyme and white wine in a compound butter to brush over the scallop after searing.

3. by francesco on Fri 30 Jan 2009 @ 13:45

hi I would use butter instead of oil to cook the scallops.

also add bit of white whine (better a sparkling white) 1 min before they are ready.

this will bring out the sweetness of scallops.

also I would warm up the butter with small pieces of beacon (honey bacon will be better) with a bit of fresh thyme. scallops+thyme=the real deal. get rid of the beacon once the butter is flavored

I'm not sure about the English mustard...is not too strong?

thanks

francesco puttanard@gmail.com