Rosemary pancetta scallops recipe
A great dish for two; these scallops are wrapped in a thin slice of pancetta and seasoned with fresh parsley and rosemary – ideal for a delicious starter or light lunch.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook
- 425 calories / serving
Ingredients
- 6 fresh scallops, washed & mussel removed
- 6 small rosemary stalks, all leaves removed apart from at the ends
- 6 thin smoked pancetta
- good knob of butter
- 150ml white wine
- small handful parsley, leaves chopped
- ½ tbsp olive oil
- 1 small garlic clove, crushed
- 400g cannellini beans, drained and rinsed
- 150ml hot vegetable stock
- squeeze of lemon juice
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Shop ingredientsEach serving contains
- Energy
- 1785kJ 425.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 2.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 25.6gProtein 29.4gFibre 10.4g
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Method
- Wrap each scallop in a slice of pancetta and use the rosemary to skewer the scallops securing the pancetta. Snip off the woody end.
- Heat the oil in a small saucepan and sizzle the garlic for a minute. Tip in the cannellini beans along with the stock. Bring to a simmer and cook for 3 minutes to warm through. Transfer to a food processor and whiz to purée. Season with a little salt, pepper and a squeeze of lemon.
- Place a good nonstick frying pan over a medium heat, add the butter and swirl to coat the pan. When it is hot and foaming add the scallops and fry for a couple of minutes each side or until the pancetta is crisp. Remove to warmed serving plates with a spoonful of bean purée.
- Place the frying pan back over the heat. Add the wine and sizzle until reduced by half, add the chopped parsley and season with a little salt. Drizzle over the scallops and bean purée to serve.
- See more Lunch recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
