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Pan fried Scallops with beans

Amount of people

4 Persons

Type of meal

Dinner

Preparation time

30 minutes

Seafood included in this recipe

Fresh Monkfish tail

Fresh Wild Plaice

Frozen Cooked Whelks

Fresh wild Turbot

Fresh Wild Mackerel

Cooked Alaska King Crab Leg

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

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.
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.
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.
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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