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.
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