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Michael McIntyre’s scallops for Kitty
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Total Time:
20 minutes
Recreate the magical scallop dish from River Café for your loved one and leave them speechless!
Ingredients:
  • 1½ cloves of garlic
  • ½ a fresh red chilli
  • olive oil
  • 2 sprigs of fresh rosemary
  • 1 x 400 g tin of borlotti beans
  • 1 teaspoon red or white wine vinegar
  • 150 g tenderstem broccoli
  • 2 anchovy fillets in oil from sustainable sources
  • extra virgin olive oil
  • ½ a lemon
  • 6 scallops trimmed, roes attached, from sustainable sources
  • 4 thin rashers of higher-welfare smoked pancetta
  • 2 sprigs of fresh sage
Instructions:
  • Finely slice 1 clove of garlic and finely chop the chilli. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Remove rosemary leaves from 1 sprig and chop finely, then add to the pan and cook for 1 minute. Add the beans with their juice to warm through, followed by vinegar, sea salt, and black pepper to season. Allow to simmer, adding water as needed. Trim and halve broccoli stems, then cook in boiling salted water for 6 minutes until tender, then drain. In a mortar, combine remaining rosemary, ½ clove of garlic, anchovies, 2 tablespoons of extra virgin olive oil, and a squeeze of lemon juice. Season scallops with salt. Heat 1 tablespoon of olive oil in a pan over high heat, then cook scallops and pancetta for 1 to 1½ minutes on each side. Add sage in the last minute of cooking, along with a squeeze of lemon juice. Toss drained broccoli with a bit of the anchovy dressing. Serve beans on a plate topped with broccoli, scallops, pancetta, and sage.

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