Serves 4
Preparation time: 30 Minutes
Cooking time: 5-10 Minutes

Ingredients:

• 4 Large Cleaned Scallops, keep the shells
• 1 tsp Coriander, chopped & few leaves for garnish
• Zest of 1 Lime
• 75g Unsalted Butter
• 50g Pancetta, cubed
• Salt & Pepper

Method: 

1. Heat oven to 160⁰
2. Heat a frying pan to medium high, add 50g butter and cook until it foams (but does not burn), season the scallops and then seal on both sides. Remove and put onto a baking tray, then into the oven for 3-4 minutes while you make the sauce.
3. In the same pan you fried the scallops in, add 25g more butter to what is already there and add 50g chopped pancetta. Cook until golden.
4. Add the chopped coriander and the zest of 1 lime to the pan.
5. Remove scallops from the oven and place one in each shell.
6. Tilt the frying pan and spoon the pancetta/lime/coriander butter mixture over the top of each one.
7. Decorate with fresh coriander leaves and serve.

Enjoy!

You can email Suzanne with any comments or questions at info@suzannejames.co.uk