A perfect balancing act between delicate scallops, bold pancetta and a fresh, zingy dressing.
Preparation time: 5 Minutes
Cooking time: 5 Minutes
1 tablespoon extra virgin olive oil
½ teaspoon Dijon mustard
1 teaspoon white wine vinegar
100g crème fraîche
Zest & juice 1 lemon
75g fresh watercress, leaves picked, thick stalks discarded
100g Cubetti Di Pancetta
24 fresh scallops from the fresh fish counter, roes removed (keep them on if you like)
Freshly ground black pepper
In a large bowl, whisk together the olive oil, mustard and vinegar. Season with black pepper.
In a separate bowl, mix the crème fraîche with half the lemon juice. Set aside. Divide the watercress between each plate and drizzle with the dressing.
Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, then add the scallops and fry for 30 seconds to 1 minute on each side, until opaque and just cooked through. Add the remaining lemon juice to the pan.
Place 3 scallops on each plate of watercress, spooning over the pancetta and pan juices.
Serve with the lemon crème fraîche and garnish with the zest.