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Balsamic-glazed scallops & pancetta 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.
Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins
Ingredients
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
Method
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
