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Scallops and Pancetta with Sauce Vierge
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Good scallops are so beautiful, it's a shame to muck them around. Here, the vibrant yet simple flavour of the sauce goes brilliantly with the sweet, dense flesh of the scallops.
The red wine vinegar in the sauce gives this dish an edge which is best foiled by a thirst-quenching beaujolais, served well chilled.
Typical values per serving:
This recipe was first published in February 2008.