Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 8 vine-ripened tomatoes, halved
- 1 pinch salt
- 1 pinch pepper
- 2 cloves garlic, finely chopped
- 8 basil
- 2tablespoons olive oil
- 2tablespoons balsamic vinegar
- 8 slices pancetta, thin slices
- 16 king scallops, corals and muscles removed
- 8 canned artichoke hearts in oil, drained and halved
- 125grams lamb's lettuce, trimmed
Nutrition per serving
1050kJ / 252Cal
1050 Kilojoules or 252 Calories
12% of daily energy intake*
Protein
15.6grams
Fat
15.6grams
Carbs
12.1grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Arrange the tomatoes close together, cut side up, in a roasting tin. Scatter over the chopped garlic and basil, drizzle with 1 tablespoon each of the oil and balsamic vinegar and season well with salt and pepper. Cook in a preheated oven, 220°C, Gas Mark 7, for 15 minutes.
Step 2 of 5
Meanwhile, cook the pancetta slices in a preheated hot griddle pan for about 2 minutes, turning once, until crisp and golden. Transfer to a plate lined with kitchen paper until needed.
Step 3 of 5
Quickly sear the scallops for 1 minute in the hot griddle, then turn them over and cook for a further minute on the other side until cooked and starting to caramelize. Remove, cover with foil and leave to rest for 2 minutes.
Step 4 of 5
Meanwhile, cook the artichoke hearts for about 2 minutes until hot and charred.
Step 5 of 5
Toss the lamb's lettuce with the remaining oil and balsamic vinegar and arrange on serving plates. Top with the artichokes, tomatoes, crispy pancetta and scallops. Serve immediately.
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