Scallops with leeks and pancetta

Ingredients: (serves 2)

6 large scallops

4 rashers of pancetta

1 leek

small knob of butter

olive oil

• Trim the leek and finely dice. Saute in a little butter and olive oil until soft.
• Dice the pancetta into bite sized pieces and add to the frying pan with the leeks. Cook for another 5 minutes or so.
• Meanwhile heat a separate non stick pan (either a regular frying pan or a griddle pan). Once the pan is very hot, add the scallops. Cook the scallops for approximately 2 minutes on each side, depending on their size.
• Spoon the leek and pancetta mixture onto a plate and top with the scallops. Season with black pepper and a squeeze of lemon juice if you like.