45 mins
Super easy
serves 4
About the recipe
These smoky scallops are a real treat for the barbecue, and a beautiful taste of summer.
Ingredients
200g brown or green lentils
1 clove of garlic
a sprig of fresh sage
sea salt and freshly ground black pepper
extra virgin olive oil
16 small fresh scallops, from sustainable sources, ask your fishmonger
12 slices of higher welfare pancetta or thinly sliced streaky bacon
olive oil
a small bunch of watercress, washed and drained
juice of 1 lemon
Top Tip
Soak wooden skewers in cold water before using to stop them catching fire on the barbecue!
Method
- Put your lentils in a saucepan, add the garlic and sage, cover with cold water and bring to the boil. Simmer for about 15 minutes or until the lentils are just cooked.
- Drain the lentils in a colander and throw away the garlic and sage. Season with salt, pepper and a lug of extra virgin olive oil.
- Wash your scallops and pat dry with kitchen paper. Put four scallops at a time on to wooden skewers. Starting at one end, loosely wrap three pieces of pancetta in and around them.
- Place the kebabs on a roasting tray, drizzle with olive oil and season lightly. Cook on a hot barbecue for about 10 minutes, turning three or four times until they're crispy and golden on the outside and warm all the way through.
- Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil.
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