Pan-fried scallops with runner beans
- August 2010
- Serves 4
- Takes 15 min to make, 15 min to cook
The secret to making this sophisticated scallop dish is using the freshest seasonal ingredients. Runner beans step up to play the supporting role as the ‘spaghetti’ in this light lunch or starter
- 20.3g (7.3g saturated)
- 6.8g (4.5g sugar)
- 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)
- 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.
- 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.
- 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.
- 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.
An elegant, subtle Italian white, served chilled, is the star choice here. Go for a premium soave or verdicchio.
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