Rosemary seared scallops with pancetta, radicchio and toasted hazelnuts

Rosemary seared scallops with pancetta, radicchio and toasted hazelnuts

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

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

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
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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.

Nutrition

For 1 serving

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

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