Rosemary seared scallops with pancetta, radicchio and toasted hazelnuts

Rosemary seared scallops with pancetta, radicchio and toasted hazelnuts
  • Serves icon For 2 people
  • Time icon 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
Calories
425kcals
Fat
35.1g (7.1g saturated)
Protein
21.5g
Carbohydrates
5.8g (3g sugars)
Salt
1.2g

For 1 serving

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.

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