There is something comfortingly retro about this salad. It makes for a luscious meal served with crusty bread on the side to mop up the pan juices.
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Put the pancetta in a large, dry frying or griddle pan over a low heat. Cook gently for 10-12 minutes, giving the fat in the pancetta time to render before the cubes become golden and crisp.
Spoon the crispy pancetta into a bowl, leaving the fat in the pan. Increase the heat to high and drop in the butter. Pat the scallops dry with kitchen paper, then season. Once the butter is sizzling, add the scallops to the pan and cook for 1-2 minutes on each side until opaque and golden.
Combine the balsamic and honey and pour the mixture into the pan, tossing the scallops over the heat, until shiny and glazed.
Divide the salad between 4 plates. Top with the pancetta and scallops. Stir 1 tbsp water into the frying pan to loosen the reduced pan juices and spoon this over the salad as a d
Typical values per serving when made using specific products in recipe
Energy | 1,100kJ/ 262kcals |
|---|---|
Fat | 11g |
Saturated Fat | 5.7g |
Carbohydrates | 13g |
Sugars | 11g |
Fibre | 0.7g |
Protein | 28g |
Salt | 1.1g |
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