Jamie Oliver

Michael McIntyre’s scallops for Kitty

With crispy pancetta, broccoli & beans

Michael McIntyre’s scallops for Kitty

Serves 2
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    459
    23%
  • Fat
    30.1g
    43%
  • Saturates
    5.1g
    26%
  • Protein
    28.1g
    62%
  • Carbs
    19.2g
    7%
  • Sugars
    2.7g
    3%
  • Salt
    1.5g
    25%
  • Fibre
    10.2g
    -

Of an adult's reference intake

Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver
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Ingredients

  • 1½ cloves of garlic
  • 1½ fresh red chilli
  • olive oil
  • 2 sprigs of fresh rosemary
  • 1 x 400 g tin of borlotti beans
  • 1 teaspoon red or white wine vinegar
  • 150 g tenderstem broccoli
  • 2 anchovy fillets , from sustainable sources
  • extra virgin olive oil
  • ½ a lemon
  • 6 scallops , shelled, trimmed, from sustainable sources
  • 4 rashers of higher-welfare smoked pancetta
  • 2 sprigs of fresh sage
Tap For Method
Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver

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Tap For Ingredients

Method

  1. Peel and finely slice 1 clove of garlic and deseed and finely chop the chilli, then place in a frying pan on a medium heat with 1 tablespoon of olive oil. Pick, finely chop and add 1 sprig of rosemary and fry for 1 minute.
  2. Tip in the beans and warm through, add the vinegar, season with sea salt and black pepper, then leave to tick away until needed, adding splashes of water, if needed.
  3. Trim the broccoli, halving any thicker stems, then cook in a pan of boiling salted water for 6 minutes, or until just tender, then drain.
  4. Strip the remaining rosemary sprig into a pestle and mortar, peel and add ½ a clove of garlic along with the anchovies, then muddle in 2 tablespoons of extra virgin olive oil (or use 2 tablespoons of oil from the anchovy tin) and a squeeze of lemon juice.
  5. Season the scallops with a pinch of salt.
  6. Heat 1 tablespoon of olive oil in a frying pan over a high heat, add the scallops and pancetta, and cook for 1 to 1½ minutes on each side, depending on their size.
  7. Pick and add the sage leaves for the last minute, add a squeeze of lemon juice and toss together, then remove from the heat.
  8. Drain the broccoli, and toss with a drizzle of the anchovy dressing, to taste (save the rest for another day).
  9. To plate up, spoon the beans onto a serving plate, top with the dressed broccoli, then scallops, crispy pancetta and sage.

Tip

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Nutrition per serving
  • Calories
    459
    23%
  • Fat
    30.1g
    43%
  • Saturates
    5.1g
    26%
  • Protein
    28.1g
    62%
  • Carbs
    19.2g
    7%
  • Sugars
    2.7g
    3%
  • Salt
    1.5g
    25%
  • Fibre
    10.2g
    -

Of an adult's reference intake