Pan-fried scallops with pancetta

Serves: 6

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 1 tablespoon(s) olive oil
• knob of butter
• very finely grated zest of 1 lemon
• 18  scallops, with or without the coral, depending on your preference (3 per person)
• 200 gram(s) pack pancetta, chopped into small pieces
• 1-2tbsp good-quality thick balsamic vinegar

Method

1. In a large, nonstick frying pan, add oil, butter, lemon zest, a pinch of sea salt and freshly ground black pepper. When hot, add scallops, with coral intact if you like, placing them around edge of pan. Leave to cook for about 30 secs, then turn each one and cook for a further 30 secs. They need very little cooking, as overcooking will make them tough. Put to one side and keep warm. Now add pancetta to pan and cook till crispy, then add a little balsamic and cook for a couple of mins more. Plate up scallops and tip over pancetta and balsamic.

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