Scallops with Rocket and Pancetta

Scallops with Rocket and Pancetta
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • 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
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.

Scallops with Rocket and Pancetta

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This recipe was uploaded by hoppershaun

 
 

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.
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