SCALLOP, PANCETTA AND BEANS WITH SALMORIGLIO SAUCE
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.