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Pan fried Scallops with beans

Pan fried Scallops with beans

Amount of people
4 Persons
Type of meal
Dinner
Preparation time
30 minutes
Seafood included in this recipe
Bosch Package:
Wild Fresh Fish
Bosch package:
Lobsters & King Crab legs
Frozen Alaskan Pollock Fillet
Frozen Alaskan Halibut Steaks
SeafoodFriday Gift Voucher
Fresh wild Turbot, small
Ingredients
  • 16 scallops
  • 500gr runner beans
  • 150gr pancetta cubes
  • 2 tbsp olive oil
  • 1 red chilli, deseeded and finely diced
  • Zest of 1 lemon and squeeze of juice, plus lemon wedges to serve
  • 3 tbsp crème fraîche
Preparation
  1. Use a bean stringer to cut the beans into long, spaghetti-like strips. Bring a large pan of water to the boil and blanch the sliced beans for 2 minutes until tender. Drain and refresh in ice-cold water, then drain again.
  2. Heat a dry heavy-based frying pan over a medium-high heat and fry the pancetta for 5-10 minutes until crisp. Remove with a slotted spoon and drain on kitchen paper. Set aside the frying pan, leaving the bacon fat in it.
  3. Heat the olive oil in a clean frying pan over a medium heat and gently fry the chilli and lemon zest for a couple of minutes. Add the sliced beans to the pan and toss with a squeeze of lemon juice and the crème fraîche. Toss again with the crisp pancetta, adjust the seasoning and set aside.
  4. Return the bacon pan to a high heat and, once the bacon fat is sizzling-hot, fry the scallops for 30 seconds on each side until lightly caramelised and just cooked. Serve on top of the runner-bean spaghetti.
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