Barbecued scallops

Name: Barbecued scallops
Total time: 45 min
Yield: 4
Ingredients: 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

Crispy pancetta & lentils

“These smoky scallops are a real treat for the barbecue, and a beautiful taste of summer ”

Serves 4

Cooks In45 minutes

DifficultySuper easy

Seafood Dinner Party Scallops Mains BBQ food

Nutrition per serving

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

Tap For Method

Ingredients

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

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

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.