Jamie Oliver

Roasted scallops with pancetta & hazelnuts

Finished with fresh tarragon

Roasted scallops with pancetta & hazelnuts

Serves 4
DifficultyNot too tricky
Nutrition per serving
  • Calories
    366
    18%
  • Fat
    32.2g
    46%
  • Saturates
    4.4g
    22%
  • Protein
    13.9g
    28%
  • Carbs
    5.5g
    2%
  • Sugars
    3.1g
    3%
  • Salt
    0.59g
    10%
  • Fibre
    3.2g
    -

Of an adult's reference intake

Recipe From

Jamie Magazine

By Prawn On The Lawn
Tap For Method

Ingredients

  • 4 scallops in the half shell , from sustainable sources
  • 80 g higher-welfare pancetta
  • 1 small onion
  • 2 cloves of garlic
  • olive oil
  • 150 g hazelnuts
  • 1 sprig of fresh tarragon
Tap For Method
Recipe From

Jamie Magazine

By Prawn On The Lawn
Tap For Ingredients

Method

  1. Keep the scallops in their shell, place on a roasting tray and leave to one side.
  2. Preheat the oven to 180°C/350°F/gas 4.
  3. Finely dice the pancetta, then peel and finely dice the garlic and onion.
  4. Place a frying pan over a medium heat and drizzle in a little oil, add the pancetta and fry for 2 minutes, or until golden. Add the garlic and onion and cook for 8 to 10 minutes, or until softened.
  5. Meanwhile, toast and roughly chop the hazelnuts, then pick and roughly chop the tarragon. Put both to one side.
  6. Divide the pancetta mixture between the scallops, pouring any juices from the pan over the top.
  7. Pop the tray in the oven for 7 minutes, or until the flesh is no longer translucent and the scallops are cooked through.
  8. To serve, sprinkle the chopped hazelnuts over the scallops, and garnish with the tarragon leaves.

Tip

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Nutrition per serving
  • Calories
    366
    18%
  • Fat
    32.2g
    46%
  • Saturates
    4.4g
    22%
  • Protein
    13.9g
    28%
  • Carbs
    5.5g
    2%
  • Sugars
    3.1g
    3%
  • Salt
    0.59g
    10%
  • Fibre
    3.2g
    -

Of an adult's reference intake