Roasted scallops with pancetta & hazelnuts

Name: Roasted scallops with pancetta & hazelnuts
Yield: 4
Ingredients: 4 scallops in the half shell from sustainable sources; 80 g higher-welfare pancetta; 1 small onion; 2 cloves of garlic; olive oil; 150 g hazelnuts; 1 sprig of fresh tarragon

Finished with fresh tarragon

Serves 4

DifficultyNot too tricky

Jamie Magazine Seafood Scallops

Nutrition per serving

Calories 366 18%
Fat 32.2g 46%
Saturates 4.4g 22%
Sugars 3.1g 3%
Salt 0.59g 10%
Protein 13.9g 28%
Carbs 5.5g 2%
Fibre 3.2g -

Of an adult's reference intake

Jamie Magazine

By Prawn On The Lawn

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Ingredients

4 scallops in the half shell , from sustainable sources
80 g higher-welfare pancetta
1 small onion
2 cloves of garlic
olive oil
150 g hazelnuts
1 sprig of fresh tarragon

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Jamie Magazine

By Prawn On The Lawn

Tap For Ingredients

Method

Keep the scallops in their shell, place on a roasting tray and leave to one side.
Preheat the oven to 180°C/350°F/gas 4.
Finely dice the pancetta, then peel and finely dice the garlic and onion.
Place a frying pan over a medium heat and drizzle in a little oil, add the pancetta and fry for 2 minutes, or until golden. Add the garlic and onion and cook for 8 to 10 minutes, or until softened.
Meanwhile, toast and roughly chop the hazelnuts, then pick and roughly chop the tarragon. Put both to one side.
Divide the pancetta mixture between the scallops, pouring any juices from the pan over the top.
Pop the tray in the oven for 7 minutes, or until the flesh is no longer translucent and the scallops are cooked through.
To serve, sprinkle the chopped hazelnuts over the scallops, and garnish with the tarragon leaves.