Preparation time: 20 minutes
Cooking time: 5 minutes
20 Bob’s hand dived scallops, cleaned
40g pancetta, cut into lardons
5ml olive oil
salt and freshly ground black pepper
60g mixed salad leaves
100g unsalted Jersey butter
1 shallot, peeled and sliced
1 bay leaf
5ml white wine vinegar
10ml dry white wine
10ml double Jersey cream
To make the butter sauce, place a knob of the butter, the sliced shallot and the bay leaf in a saucepan and sweat until the shallot is clear. Add the white wine vinegar and reduce until it has evaporated. Add the dry white wine and reduce by half. Then add the cream and slowly whisk in the remaining butter. Season well and strain through a fine sieve. Keep warm.
Fry the pancetta until golden. Remove from heat and dry on kitchen paper. Season the scallops. Heat a heavy based frying pan and add the olive oil. Add the scallops, flat side down. Do not move or shake the pan as this will cause the scallops to lose moisture. Cook for approximately 1½ minutes until golden brown. Turn the scallops and brown the other side. Once coloured, remove from heat and add a knob of butter and a squeeze of lemon.
Place a metal baking ring in the centre of a plate. Add the dressed salad leaves and the crisp pancetta. Remove ring and place the cooked scallops around the leaves and finish with the butter sauce.
Try using cider instead of wine – it makes a great change.