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Seared Scallops Wrapped in Pancetta with Salsa Verde (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

less than 10 mins

















Ingredients



8 large scallops, shelled with coral removed8 thin slices pancetta, rind removed8 basil leaves1 tbsp extra virgin olive oilsalt and freshly ground black pepper4 bamboo skewers, soaked in water to prevent burning on the grill or 4 metal skewersFor the Salsa Verde:2 handfuls of flat leaf parsley6 cornichons (baby gherkins) roughly chopped2 tbsp capers, rinsed2 garlic cloves, roughly chopped3 anchovy fillets, rinsed1 tbsp red wine vinegar1 tbsp dijon mustard1 tbsp lemon juice125ml/4fl oz extra virgin olive oil ½ tsp sea salt¼tsp freshly ground black pepper



Method



1. Rinse the scallops and pat dry. Using the back of a knife flatten each slice of pancetta to stretch it. Wrap each scallop with a basil leaf and a piece of pancetta and secure two parcels on each skewer. Drizzle over some olive oil and salt and pepper.2. Meanwhile make the salsa verde. Using a mezzaluna or a large knife, chop the parsley, cornichons, capers, garlic and anchovies until finely chopped. Transfer the mixture to a bowl and stir in the vinegar, mustard and lemon juice, then slowly add the olive oil. Season. 3. Preheat a chargrill pan or barbecue until medium hot. Cook the scallops for 2-3 minutes on each side or until the bacon is crisp and the scallops are cooked through.4. Serve the scallops with the salsa verde and some roast cherry tomatoes.