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A smack-of-lemon condi­ment from Si­cily,

salmoriglio sauce is used to bathe seafood and grilled poul­try and meats. How­ever, such is its ver­sa­til­ity, you’ll find your­self driz­zling it over ev­ery­thing.

12 thin slices flat pancetta

(sub­sti­tute pro­sciutto) 24 scal­lops, roe re­moved

1/ 2 cup (125ml) white wine 2 x 400g cans can­nellini beans,

plus can­ning liq­uid


100ml ex­tra vir­gin olive oil Finely grated zest and juice of 1 lemon 1 small gar­lic clove, finely chopped 1/ 2 bunch oregano, plus ex­tra leaves to serve 1/4 bunch flat-leaf pars­ley, plus ex­tra leaves to serve Pinch dried oregano

For the salmoriglio sauce, place all in­gre­di­ents and 2 tbs hot wa­ter in a food pro­ces­sor and whiz un­til well com­bined. Trans­fer to a bowl, cover sur­face di­rectly with plas­tic wrap and set aside.

Place pancetta in a large fry­pan over high heat. When hot, cook for 1-2 min­utes each side or un­til golden. Trans­fer to a plate. In 2 batches, add scal­lops and cook for 90 sec­onds, then turn and cook for a fur­ther 30 sec­onds or un­til slightly rare in the cen­tre. Trans­fer to a plate and re­peat with sec­ond batch. Add wine to pan, bring to the boil and cook, stir­ring oc­ca­sion­ally, for 1 minute or un­til re­duced slightly. Add beans and can­ning liq­uid to pan and bring to the boil. Cook, swirling pan oc­ca­sion­ally, for 5 min­utes or un­til re­duced slightly.

Trans­fer bean mix­ture to a large serv­ing plat­ter, top with scal­lops and pancetta, and spoon over some salmoriglio sauce. Scat­ter with ex­tra herbs and serve with re­main­ing salmoriglio sauce.

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