Balsamic-glazed scallops & pancetta salad

Name: Balsamic-glazed scallops & pancetta salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 77 g pack Cooks’ Ingredients Diced Pancetta (smoked or unsmoked); 10 g butter; 12 No.1 King Scallops, optional to remove roe (from the fish counter); 3 tbsp Mazzetti Gold Label Balsamic Vinegar; 2 tsp clear honey; 110 g pack baby leaf salad

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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Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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2 x 77g pack Cooks’ Ingredients Diced Pancetta (smoked or unsmoked)
10g butter
12 No.1 King Scallops, optional to remove roe (from the fish counter)
3 tbsp Mazzetti Gold Label Balsamic Vinegar
2 tsp clear honey
110g pack baby leaf salad

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