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Seared Scallops

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Seared Scallops with Pancetta

scallops
pancetta
Belgian endive
radicchio
peas
lemon
butter

Season scallops with ground pepper, wrap each scallop in a slice of pancetta and fry in olive oil, about two minutes on each side.


To assemble:
Slice Belgian endive and radicchio lengthwise and lay on plate. Add a handful of peas to the pan with the scallops. Add butter and a squirt of lemon. Place scallops and peas on the salad base. Dress with ground pepper and a drop of olive oil.

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