Barbecued scallops

Crispy pancetta & lentils

Barbecued scallops

Barbecued scallops

Serves Serves 4
Time Cooks In45 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 387 19%
  • Fat 16.4g 23%
  • Saturates 4.2g 21%
  • Sugars 0.8g 1%
  • Salt 1.8g 30%
  • Protein 31.2g 62%
  • Carbs 30.1g 12%
  • Fibre 5.2g -
Of an adult's reference intake
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  • 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
  • 1 lemon , juice of
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Tap For Ingredients


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil.


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