Barbecued scallops

Barbecued Scallops and lentils

Serves 4

  • 200 g brown or green lentils

  • 1 clove garlic

  • 1 sprig fresh sage

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

  • 16 small fresh scallops, from sustainable sources, ask your fishmonger

  • 12 slices higher-welfare pancetta or thinly sliced streaky bacon

  • olive oil

  • 1 small bunch watercress, washed and drained

  • juice of 1 lemon

Put your lentils in a saucepan, add the garlic and sage, cover with cold water and bring to the boil. Simmer for about 15 minutes or until the lentils are just cooked.



Drain the lentils in a colander and throw away the garlic and sage. Season with salt, pepper and a lug of extra virgin olive oil.



Wash your scallops and pat dry with kitchen paper. Put four scallops at a time on to wooden skewers. Starting at one end, loosely wrap three pieces of pancetta in and around them.



Place the kebabs on a roasting tray, drizzle with olive oil and season lightly. Cook on a hot barbecue for about 10 minutes, turning three or four times until they're crispy and golden on the outside and warm all the way through.



Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil.



Tip: Soak wooden skewers in cold water before using to stop them catching fire on the barbie!

Nutritional Information

Barbecued scallops

Wrapped in crispy pancetta and served on a bed of lentils

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0 foodies cooked this
These smoky scallops are a real treat for the barbecue, and a beautiful taste of summer
Serves 4
45m
Super easy
Method

A seafood delight fresh from the outdoor grill.

Put your lentils in a saucepan, add the garlic and sage, cover with cold water and bring to the boil. Simmer for about 15 minutes or until the lentils are just cooked.

Drain the lentils in a colander and throw away the garlic and sage. Season with salt, pepper and a lug of extra virgin olive oil.

Wash your scallops and pat dry with kitchen paper. Put four scallops at a time on to wooden skewers. Starting at one end, loosely wrap three pieces of pancetta in and around them.

Place the kebabs on a roasting tray, drizzle with olive oil and season lightly. Cook on a hot barbecue for about 10 minutes, turning three or four times until they're crispy and golden on the outside and warm all the way through.

Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil.

Tip: Soak wooden skewers in cold water before using to stop them catching fire on the barbie!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 415 21%
  • Carbs 18.3g 8%
  • Sugar 0.5g 1%
  • Fat 21.0g 30%
  • Saturates 4.2g 21%
  • Protein 35.8g 80%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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