The secret to this sophisticated, restaurant-style dish is simple – choose the freshest seasonal ingredients.
Ingredients
- 500g runner beans
- 150g pancetta cubes
- 2 tbsp olive oil
- 1 red chilli, deseeded and finely diced
- Zest of 1 lemon and squeeze of juice, plus lemon wedges to serve
- 3 tbsp crème fraîche
- 12–16 scallops (depending on size) with roe (optional)
Method
- 1. Use a bean stringer (see Food bites) to cut the beans into long, spaghetti-like strips. Bring a large pan of water to the boil and blanch the sliced beans for 2 minutes until tender. Drain and refresh in ice-cold water, then drain again.
- 2. Heat a dry heavy-based frying pan over a medium-high heat and fry the pancetta for 5-10 minutes until crisp. Remove with a slotted spoon and drain on kitchen paper. Set aside the frying pan, leaving the bacon fat in it.
- 3. Heat the olive oil in a clean frying pan over a medium heat and gently fry the chilli and lemon zest for a couple of minutes. Add the sliced beans to the pan and toss with a squeeze of lemon juice and the crème fraîche. Toss again with the crisp pancetta, adjust the seasoning and set aside.
- 4. Return the bacon pan to a high heat and, once the bacon fat is sizzling-hot, fry the scallops for 30 seconds on each side until lightly caramelised and just cooked. Serve on top of the runner-bean spaghetti.
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Nutritional info
Per serving: 300kcals, 20.3g fat (7.3g saturated), 22.4g protein, 6.8g carbs, 4.5g sugar, 1.5g salt
Wine Recommendation
An elegant, subtle Italian white, served chilled, is the star choice here. Go for a premium Soave or Verdicchio.