Verjuice Scallops

Serves 2


x6 Scallops

50g Butter

100ml Verjuice

1/2 pack Pancetta

Parsley


  1. Finley slice up the pancetta into small pieces. In a frying pan use a small amount of olive oil on low/ medium heat. Add the pancetta and fry until golden. Place in the scallops into the pan and fry for 2 minuets each side. The scallops should look golden brown on both sides.

  2. Remove the scallops and pancetta from the pan and place to one side on a plate. In the same pan put in the butter and verjuice and increase the heat to medium/ high.

  3. Once the sauce has combined and is thickened remove from heat and pour over the scallops.

  4. Add a garnish of parsley and serve.