This sensuous starter is a perfect beginning to a romantic meal for two. Why wait for Valentine's Day?
Ingredients
- 6 large hand-dived scallops
- 6 thin pancetta slices
- 6 small fresh rosemary sprigs, all but the topmost leaves stripped
- Knob of butter
- 1 small radicchio, finely sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 3 tbsp toasted hazelnuts, chopped
Method
- 1. Wrap each scallop in a slice of pancetta and secure in place with a sprig of rosemary, skewered through the scallop. (If making ahead, chill until ready to cook.)
- 2. Melt the butter in a large frying pan over a high heat. Add the scallops and cook for 2 minutes each side until golden and the pancetta is crisp and cooked.
- 3. In a bowl, toss the radicchio with the oil, vinegar, hazelnuts and some seasoning. Spoon onto 2 serving plates, top with the scallops and spoon over any pan juices.
Nutritional info
Per serving: 425kcals, 35.1g fat (7.1g saturated), 21.5g protein, 5.8g carbs, 3g sugar, 1.2g salt