PANCETTA WITH SCALLOPS
COOKBOOK: Cook Express - Guy Mirabella
Scallops are considered one of the healthiest seafoods. They are made up of 80% protein , rich in vitamins & minerals and are very low in fat. These little delicacies are usually referred to as ‘candy of the seas’ because even those who dislike seafood like these little treasures.
A word of advice, don’t over-cook them! Scallops only need 2-3 mins on either side and no longer. Cooking them for too long will turn them rubbery. The way to make them golden is to dry them before you fry them. It is certainly a little difficult when you’re making a high quantity and frying them in one batch. It can quickly begin to produce liquid which stops the browning searing process. Hint when cooking scallops: Less on the pan is better. Pat dry each scallop. Add butter or oil until last min of full cooking. I managed to get half the batch to a golden stage but didn’t succeed with the second batch. I had hungry mouths waiting for dinner and I had no time to waste.
1 tablespoon butter
1 tablespoon of olive oil
Salt & pepper
250g pancetta, diced into bite size
2 tablespoon parsley, chopped
Add the butter and oil in a frying pan. Fry scallops for only 2-3mins on each side and no longer. Sprinkle with salt and pepper.
NOTE: To sear the scallops with a more golden colour, pat the scallops with a kitchen paper towel. Heat the frying pan and add the scallops, cook for 2 mins and then add the oil and butter, turn over and cook a further 2mins, remove from heat. Heat a clean frying pan, add the pancetta and fry until crispy.
Serve scallops and pancetta over a bed of lettuce, along with some grilled fish, sprinkle with parsley.