Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 8 small tomatoes, halved
- 2 cloves garlic, finely chopped
- 8 basil leaves
- 2tablespoons olive oil
- 2tablespoons balsamic vinegar
- 8 thin slices pancetta
- 16-20 cleaned king scallops, corals removed
- 8 good-quality canned artichoke hearts in oil, halved
- 150grams lamb's lettuce, trimmed
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1040kJ / 250Cal
1040 Kilojoules or 250 Calories
12% of daily energy intake*
Protein
16.0grams
Fat
15.8grams
Carbs
10.4grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Arrange the tomatoes close together, cut-side up, in a roasting tin. Scatter with the garlic and basil, drizzle with 1 tablespoon of the oil and vinegar and season well with salt and pepper. Bake in a preheated oven, 220°C for 1½ hours.
Step 2 of 4
Meanwhile, heat a griddle pan over a high heat and griddle the pancetta slices for about 2 minutes, turning once, until crisp and golden. Transfer to a plate lined with kitchen paper until needed, leaving the pan still over a high heat.
Step 3 of 4
Sear the scallops for 1 minute, then turn them over and cook for 1 minute on the other side until cooked and starting to caramelize. Remove from the pan, cover with foil and leave for 2 minutes while you cook the artichoke hearts in the pan until hot and charred.
Step 4 of 4
Toss the lamb's lettuce with the remaining oil and vinegar and arrange on serving plates. Top with the artichokes, tomatoes and scallops, crumble the pancetta over the top and serve immediately.
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