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Rosemary seared scallops with pancetta, radicchio and toasted hazelnuts

Name: Rosemary seared scallops with pancetta, radicchio and toasted hazelnuts
Prep time: PT15 M
Cook time: 5 min
Total time: 20 min
Yield: For 2 people
Cuisine: British recipes
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

Medium
March 2009

Medium
March 2009

Test kitchen approved

For 2 people
Takes 15 minutes to make and 5 minutes to cook

With only a few simple ingredients, including rosemary and pancetta, you can turn simple seared scallops into an ‘eating out’ experience.

Nutrition: per serving

Calories: 425kcals
Fat: 35.1g (7.1g saturated)
Protein: 21.5g
Carbohydrates: 5.8g (3g sugars)
Salt: 1.2g

Nutrition: per serving

Calories: 425kcals
Fat: 35.1g (7.1g saturated)
Protein: 21.5g
Carbohydrates: 5.8g (3g sugars)
Salt: 1.2g

For 1 serving

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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

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.)
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.
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.