A recipe from one of my favourite cookbooks – ” The Really Helpful Cookbook” by Ruth Watson. I have cooked and returned to so many meals from this book. This is easy to make and the flavours of the sauce go very well with the shellfish.
Ingredients
- 16 karge king scallops cleaned
- a little plain flour
- a little little olive oil
- 50 g thinly cut pancetta grilled until crisp
- Sauce...
- 1½ tbsps red wine vinegar
- 1 large shallot peeled & finely chopped
- 2 cloves garlic finely chopped
- 150 ml extra virgin olive oil
- 4 good tomatoes deseeded & finely diced
- a handful basil leaves torn
Servings:
Instructions
- Make the sauce vierge. Pour the vinegar into a small bowl and stir in the chopped shallots and garlic. Marinate for 2 -12 hours.Just before serving whisk in the olive oil, then stir in the diced tomatoes and basil. Season with salt and pepper.
- Heat the frying pan over a very high heat until very hot. Meanwhile season the scallops, dust them lightly with flour and smear them equally lightly with olive oil.
- Put the scallops into the frying pan and sear them for 2 minutes on one side. Turn over and cook for a further minute. Remove from the pan and serve immediately, dribbled with the sauce vierge and a wafer or two of crisp pancetta on top.
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