Scallop & pancetta linguine

Cook the linguine according to pack instructions. Meanwhile, fry the pancetta in a large frying pan over a medium heat for 4 minutes, or until crisp. Push to one side, then fry 4 scallops for 2 minutes each side in the pancetta fat, until caramelised, cooked through and opaque. Remove from the pan.

Add the garlic to the pancetta, stir and fry for 1 minute, then pour in the wine and allow to bubble. Slice each remaining scallop into 3 thin discs. Drain the pasta, reserving a mug of cooking water

Add the linguine, parsley, the lemon zest and half the juice to the pancetta pan. Stir over the heat, adding a splash of pasta water. Add the scallops and stir through for 1-2 minutes, until cooked through and opaque.

Dress the rocket with the remaining lemon juice and a little extra virgin olive oil. Divide the linguine between plates, top with a scallop, then serve with the rocket salad alongside.