Sunday, 21 February 2010

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.

No comments:

Post a Comment