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Roasted scallops with pancetta & hazelnuts
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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
Instructions:
  • - Keep the scallops in their shells on a roasting tray. Preheat the oven to 180°C/350°F/gas 4. - Finely dice the pancetta, garlic, and onion. Fry pancetta in oil until golden, then add garlic and onion and cook until softened. - Toast and roughly chop hazelnuts, and chop tarragon. Set aside. - Spoon pancetta mixture over scallops. Bake for 7 minutes until cooked through. - Serve by sprinkling chopped hazelnuts and garnishing with tarragon leaves.

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