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Seared Scallops with Pancetta and Asparagus
Serves 4
Time: 10 minutes
Cooking time: 10 minutes
Chef Top or griddle
250 g (9 oz) fine asparagus spears
scallops
Virgin olive oil
Freshly ground sea salt and black pepper
12 thin slices pancetta or smoked streaky bacon
1 lemon
Rocket leaves
Preheat the Chef Top on a medium heat for 5 minutes.
Trim the ends of the asparagus and cook in boiling water for 3 minutes. Remove from the heat, drain and plunge
into ice cold water. Drain and toss in a little olive oil. This will preserve the colour of the asparagus.
Gently wash and dry the scallops. Lightly coat the scallops with olive oil and season with the sea salt and black
pepper. Put to one side.
Place the asparagus and pancetta or bacon around the sides of the Chef Top. Cook until the pancetta begins to
go crispy.
Add the scallops one at a time to the central cooking area. Cook for just one minute on each side, turning them
in the order they were put on. They should be turning golden and spring back when pressed down with the
spatula. To finish, squeeze the lemon over the scallops.
