SCALLOPS WITH PANCETTA AND SAGE

The delicate flavour of scallops with smoky pancetta is a winning combination

Fry the scallops as close together as you like – it helps them stay straight rather than tipping onto their sides.

Preparation 15 minutes Cooking about 15 minutes Serves 6

1 TBSP SUNFLOWER OIL

150G PANCETTA CUBES

6 SAGE LEAVES, FINELY SHREDDED

18 SCALLOPS (WITH OR WITHOUT THE CORAL), CLEANED BALSAMIC GLAZE, TO GARNISH

1 PUNNET CRESS, TO GARNISH 1 Heat ½ tbsp of the oil in a large frying pan over a medium heat and fry the pancetta for 8 minutes until golden. Add the shredded sage leaves and fry for 1 minute more. Tip the mixture and any oil into a bowl. Cover with foil to keep warm.

2 Pat the scallops dry with kitchen paper and season well. Heat the remaining oil in the pancetta pan, turn up the heat to high and fry the scallops for 1-2 minutes each side – they should be lightly golden and feel springy when pressed.

3 Divide the scallops and arrange among six small plates, then spoon the pancetta mixture and any oil around them. Dot with balsamic glaze and scatter over the cress. Serve immediately.