Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Michael McIntyre’s scallops for Kitty
Crispy pancetta, anchovies, broccoli & beans
20 mins
Not Too Tricky
serves 2
About the recipe
Michael and his wife, Kitty, enjoyed scallops just like this on one of their first dates. They were at the River Café, where I used to work back in the day, so it was a real treat for me to reminisce and recreate that vibe for them here. Make this special dish for someone you love and really knock their socks off!
Recipe From
Ingredients
1½ cloves of garlic
½ a fresh red chilli
olive oil
2 sprigs of fresh rosemary
1 x 400g tin of borlotti beans
1 teaspoon red or white wine vinegar
150g tenderstem broccoli
2 anchovy fillets in oil, from sustainable sources
extra virgin olive oil
½ a lemon
6 scallops, trimmed, roes attached, from sustainable sources
4 thin rashers of higher-welfare smoked pancetta
2 sprigs of fresh sage
Top Tip
I’ve used tinned beans here for ease, but when they’re in season, look out for fresh borlotti beans at your local market. Pod and cook in a pan of boiling water with one whole peeled potato, a handful of cherry tomatoes and a few sprigs of fresh thyme and bay for 45 minutes, or until softened. Add good extra virgin olive oil and vinegar, season to perfection, and you’re good to go!
Method
- Peel and finely slice 1 clove of garlic, deseed and finely chop the chilli, then place in a frying pan on a medium heat with 1 tablespoon of olive oil.
- Strip the leaves off 1 sprig of rosemary, finely chop, add to the pan and cook for 1 minute.
- Tip in the beans (juice and all) to warm through, then add the vinegar and season with sea salt and black pepper. Leave to tick away, adding splashes of water, if needed.
- Trim the broccoli, halving any thicker stems lengthways, cook in a pan of boiling salted water for 6 minutes, or until just tender, then drain.
- Meanwhile, strip the remaining rosemary into a pestle and mortar, peel and add the remaining ½ clove of garlic along with the anchovies, pound well, then muddle in 2 tablespoons of extra virgin olive oil (or use oil from the anchovy tin) and a squeeze of lemon juice.
- Season the scallops with a pinch of salt. Place a frying pan on a high heat with 1 tablespoon of olive oil, and cook the scallops and pancetta for 1 to 1½ minutes on each side, depending on the size of the scallops.
- Pick in the sage leaves for the last minute, add a squeeze of lemon juice and toss together, then remove from the heat.
- Toss the drained broccoli with a drizzle of the anchovy dressing, to taste (save the rest for another day).
- Spoon the beans on to a serving plate and top with the dressed broccoli, then the scallops, crispy pancetta and sage.
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