Baked Scallops with Pancetta and Herb Crumb

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 2 people

INGREDIENTS

• Butter

• Garlic

• Spring onion

• Lemon

• Herbs (doesn't matter which herbs you use)

• Pancetta

• Scallops

METHOD

• Starting with the herb butter, add softened butter, breadcrumbs (you can use rye, sourdough, or panko), chopped herbs (parsley, sage, thyme, and dill), spring onions, minced garlic, lemon zest, and a squeeze of juice.

• Blend or mix until everything comes together. Once it is soft, herby, and fragrant, put it aside.

• Cut your pancetta into small lardons (make sure you’ve got a good, fatty one).

• Pop a few thin pieces over each scallop.

• As it bakes, that fat’s going to melt down into the butter and crumb, creating this glossy, salty richness.

• Preheat the oven to 200°C fan forced. Lay your scallops on a foil-lined tray and keep them on the half shell.

• Slice the chilled herb butter into small rounds and place one on top of each scallop.

• Serve with a handful of watercress or herbs, a dusting of Parmesan, and a good squeeze of lemon.