Sauteed Scallops With Pancetta & Wilted Spinach
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 6 to 8 people
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Difficulty level: 1 out of 4
8 Ingredients
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1-2tablespoons olive oil
- 1 lemon, juice only
- 12 fresh scallops, with or without coral
- 115grams pancetta, cubed
- 1-2tablespoons balsamic vinegar
- 2 handfuls fresh spinach, rinsed and drained
Method
Step 1 of 3
Pat dry the scallops with kitchen paper, and season with salt and black pepper. Heat the oil in a non-stick frying pan over a medium-high heat. When hot, add the scallops, positioning them around the edge of the pan. Sear for 1-2 minutes on one side, then turn them over, starting with the first one you put in the pan. Once you have completed the circle, remove the scallops from the pan (again starting with the first one), and set aside to keep warm.
Step 2 of 3
Add the pancetta to the same pan, and cook for a couple of minutes until crispy. Splash in a generous amount of balsamic vinegar, increase the heat to high, and let boil for a couple of minutes, stirring to deglaze the pan. Drizzle over the reserved scallops.
Step 3 of 3
Still using the same pan, tip in the spinach. Keep moving it around the pan, and cook for 2-3 minutes until just wilted. Squeeze over the lemon juice, and serve immediately with the scallops.
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