Scallops with broad beans and pancetta

It's been ages since I last up-dated my blog with new recipes. It's not that I haven't been cooking, actually I have been cooking a lot, but holidays abroad, work and other commitments have gotten in the way of blogging. The good news I got plenty of new recipes to share with you now.

I've also done some changes, it should now be possible to leave comments. Please do, and let me know what you think of the recipes.

I love scallops and don't eat them nearly enough considering how easy they're to cook. There's this view that scallops are fancy and expensive, but actually they're not that costly (at least not here in the UK) and you can quite often buy nice hand-dived ones also at larger grocery stores. For at starter, like this recipe, you really don't need that many. I made this a month ago for a couple of my friends, and everybody loved it. It is quick, zingy, and very fresh. I've used broad beans, but you can also use runner beans, and instead of pancetta use chorizo.

Scallops with broad beans and pancetta (4 portions)
2-3 scallops/person - this really depends on if you buy king scallops or the smaller size. If using the larger ones I would halve them
150 g pancetta cubes
150-200 g broad beans (podded weight)
1 red chilli, finely chopped
1 garlic clove finely chopped
zest and juice from 1 lemon
2-3 tbsp creme fraiche
olive oil
black pepper
1 lemon in wedges for serving

Start with boiling the broad beans for 3-5 min, then rinse in cold water and split the pods along the seam to push out the beans. Then double-pod by slitting the outer skin with your nail and push out the bright green inner beans. Leave the broad beans in cold water until use to preserve the colour.

Fry the pancetta in a pan until crisp. Remove and let drain on kitchen paper. Set aside the frying pan, leaving the bacon fat in it.

Heat the olive oil in a frying pan over medium heat and gently fry the chilli, garlic and lemon zest for a couple of minutes. Add the broad beans and toss with lemon juice and creme fraiche.

Return the bacon pan to high heat and fry the scallops for 30 sec on each side until lightly caramelised and ground over some black pepper. Serve immediately on top of the broad beans together with lemon wedges and some nice fresh bread to soak up the juices.