Roasted scallops with pancetta and hazelnuts

Name: Roasted scallops with pancetta and hazelnuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 12 scallops on the half shell; 2 tbs extra virgin olive oil; 150g finely chopped pancetta; 2 garlic cloves, peeled, finely chopped; 1 small white onion, peeled, finely chopped; 1 tbs chopped tarragon, plus extra sprigs to serve; Roasted and chopped hazelnuts, to serve

Rate now

05m

20m

Roasted scallops with pancetta and hazelnuts

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Dec 03, 2017

Jamie Oliver reinvents the classic combination of scallops and bacon with delicious results.

12 scallops on the half shell
2 tbs extra virgin olive oil
150g finely chopped pancetta
2 garlic cloves, peeled, finely chopped
1 small white onion, peeled, finely chopped
1 tbs chopped tarragon, plus extra sprigs to serve
Roasted and chopped hazelnuts, to serve

Method

1.

Preheat the oven to 180°C. Place scallops in their shell on a baking tray.
2.

Heat the oil in a frypan over medium heat. Add the pancetta and cook, stirring occasionally, for 2 minutes or until golden. Add the garlic and onion, and cook, stirring occasionally, for 8-10 minutes or until golden and caramelised. Add chopped tarragon and stir through.
3.

Divide the pancetta mixture among scallop shells, pouring any pan juices over scallops. Roast for 6 minutes or until scallops are just cooked through.
4.

Serve immediately, sprinkled with hazelnuts and extra tarragon.