Balsamic-glazed scallops & pancetta salad
Prep
5 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in just twenty five minutes. The scallops are beautifully seared until golden, then glazed with a rich balsamic and honey reduction that's absolutely irresistible. I love pairing them with crispy pancetta and fresh baby leaves for a salad that's elegant enough for guests but easy enough for a weeknight dinner. Plus, scallops are packed with protein and selenium, which supports your immune system. It's the perfect meal when you want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 77 gramsdiced pancetta(pack Diced Pancetta (smoked or unsmoked))
- 10 gramsbutter
- 12no.1 king scallops(optional to remove roe (from the fish counter))
- 3 tbspmazzetti gold label balsamic vinegar
- 2 tspclear honey
- 110 gramsbaby leaf salad
Detail level
Instructions
- 1
Put the pancetta in a large, dry frying or griddle pan over a low heat. Cook gently for 10-12 minutes, giving the fat in the pancetta time to render before the cubes become golden and crisp.
- 2
Spoon the crispy pancetta into a bowl, leaving the fat in the pan. Increase the heat to high and drop in the butter. Pat the scallops dry with kitchen paper, then season. Once the butter is sizzling, add the scallops to the pan and cook for 1-2 minutes on each side until opaque and golden.
- 3
Combine the balsamic and honey and pour the mixture into the pan, tossing the scallops over the heat, until shiny and glazed.
- 4
Divide the salad between 4 plates. Top with the pancetta and scallops. Stir 1 tbsp water into the frying pan to loosen the reduced pan juices and spoon this over the salad as a d
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