Preparation time: 20 minutes

Cooking time: 5 minutes



20 Bob’s hand dived scallops, cleaned

40g pancetta, cut into lardons

1 lemon

5ml vinaigrette

5ml olive oil

salt and freshly ground black pepper

60g mixed salad leaves


Butter sauce

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.


To serve

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.


Chef's tip

Try using cider instead of wine – it makes a great change.