Scallops with crispy pancetta and gremolata

Scallops with crispy pancetta and gremolata

By
From
Little Italy
Makes
12
Photographer
Jacqui Melville

A scallop is a thing of beauty, so sweet and delicate. It should never be ruined by cooking it with too many other flavours. Keep it simple. As a starter, this delightful dish will serve six.

Ingredients

Quantity Ingredient
12 large scallops, roes removed
1 garlic clove, finely chopped
sea salt
freshly ground black pepper
3 tablespoons olive oil
150g pancetta, finely chopped
knob butter

Gremolata

Quantity Ingredient
small bunch flat-leaf parsley, finely chopped
1 lemon, finely zested
1 small garlic clove, finely chopped

Method

  1. Marinate the scallops: mix them in a bowl with the garlic, some seasoning and 1 tablespoon of olive oil. Cover and leave for 20 minutes.
  2. Add the pancetta to a hot non-stick frying pan and cook for around 5 minutes or until golden and crispy all over. Remove the pancetta with a slotted spoon and transfer to a plate lined with paper towels to drain.
  3. Mix the gremolata ingredients together.
  4. Wipe out the pan, place over a high heat and add another tablespoon of olive oil. Add half of the scallops to the pan and cook for 20 seconds on one side. Flip them over and add half the butter. Cook for another 20 seconds, then remove from the pan. Keep warm while you repeat with the remaining oil, scallops and butter.
  5. Serve them up in small scallop shells or spoons, each sprinkled with pancetta and a little gremolata.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
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