2-4 Servings
Ingredients
4 scallops in the half shell, from sustainable sources
80g higher-welfare pancetta
2 cloves of garlic
1 small onion
olive oil
150g hazelnuts
1 sprig of fresh tarragon
Method
Keep the scallops in their shell, place on a roasting tray and leave to one side.
Preheat the oven to 180°C/350°F/gas 4.
Finely dice the pancetta, then peel and finely dice the garlic and onion.
Place a frying pan over a medium heat and drizzle in a little oil, add the pancetta and fry for 2 minutes, or until golden. Add the garlic and onion and cook for 8 to 10 minutes, or until softened.
Meanwhile, toast and roughly chop the hazelnuts, then pick and roughly chop the tarragon. Put both to one side.
Divide the pancetta mixture between the scallops, pouring any juices from the pan over the top.
Pop the tray in the oven for 7 minutes, or until the flesh is no longer translucent and the scallops are cooked through.
To serve, sprinkle the chopped hazelnuts over the scallops, and garnish with the tarragon leaves.