Grilled Christmas Scallops with Pancetta Crumbs
Jack Munn
Rated 5.0 stars by 1 users
Category
Christmas
Cuisine
Italian
Author:
Jack Munn
Servings
6
Prep Time
15 minutes
Cook Time
5 minutes
Grilled scallops with pancetta crumbs, served right in their shells. With a million things happening at once at Christmas, I love dishes like this. No hovering over a pan, stressing about timing while Grandma’s trying to chat. You can prep them ahead, pop them under the grill for a couple of minutes, and they’re ready. Sweet, salty, a little bit crisp
Ingredients
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12 Hand-Dived scallops
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6 scallop shells
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60g pancetta or streaky bacon, finely diced
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1 small shallot, finely chopped
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2 anchovy fillets
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60g butter
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3 heaped tbsp breadcrumbs
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1 tbsp chopped parsley
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Lemon wedges, for serving
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Black pepper
Directions
Set a frying pan over medium heat and cook the pancetta until crisp and golden. Add the butter, then the anchovies and shallot. Let the anchovies melt down and the shallot soften.
Stir in the breadcrumbs and cook until they soak up the butter and start turning golden. Add the chopped parsley and a grind of black pepper, then take off the heat.
Lay out the scallop shells on a tray and place two scallops in each shell. Spoon the hot pancetta crumb mixture evenly over the top of each pair.
Slide the tray under a hot grill for 2–3 minutes, just until the crumbs are crisp and bubbling and the scallops are opaque.
Finish with a small squeeze of lemon juice and serve straight from the shell
