Seared king scallops with two dressings

Scallops work brilliantly with smokey, salty pancetta and the addition of a fresh dressing makes them sing - try the recipe with both dressings.
Seared king scallops with two dressings
  • Rating:
  • Effort: easy

Ingredients

  • 2 slices fresh pineapples
  • 16 king scallops
  • 16 slices pancetta
  • 1 tbsp olive oil

For the dressing

  • 2 tsp lime juice
  • 1 tbsp honey
  • 1 tsp mustard seeds
  • 2 tbsp olive oil

For the alternative dressing

  • 20 g chocolate
  • 2 tsp lime juice
  • 1 tbsp honey
  • 1 tsp mustard seeds
  • 2 tbsp olive oil

Method

1. Turn the oven to its lowest setting. Lay the pineapple slices out on a non stick baking tray and leave to dry for 3-4 hours.
2. Wrap each scallop with one slice of pancetta.
3. Heat the oil in a frying pan and fry the scallops for 2-3 minutes, turning them as they cook, so that they are golden all over.
4. Whisk all the ingredients for the dressing together until smooth.
5. Lay a slice of pineapple on each of 4 starter plates and arrange 4 pancetta wrapped scallops on each. Drizzle the dressing around and serve immediately.

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