Jamie Magazine
By Prawn On The Lawn
Not Too Tricky
serves 4
Recipe From
Ingredients
4 scallops in the half shell, from sustainable sources
80g higher-welfare pancetta
2 cloves of garlic
1 small onion
olive oil
150g hazelnuts
1 sprig of fresh tarragon
Method
- Keep the scallops in their shell, place on a roasting tray and leave to one side.
- Preheat the oven to 180°C/350°F/gas 4.
- Finely dice the pancetta, then peel and finely dice the garlic and onion.
- Place a frying pan over a medium heat and drizzle in a little oil, add the pancetta and fry for 2 minutes, or until golden. Add the garlic and onion and cook for 8 to 10 minutes, or until softened.
- Meanwhile, toast and roughly chop the hazelnuts, then pick and roughly chop the tarragon. Put both to one side.
- Divide the pancetta mixture between the scallops, pouring any juices from the pan over the top.
- Pop the tray in the oven for 7 minutes, or until the flesh is no longer translucent and the scallops are cooked through.
- To serve, sprinkle the chopped hazelnuts over the scallops, and garnish with the tarragon leaves.
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