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Scallops wrapped in pancetta with quince and pear

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Patrick Williams

Method


  1. Heat the oil in a large pan and gently sauté the garlic and onion for 2-3 minutes until softened. Stir the allspice and curry powder through and toast for 1 minute. Add the sugar and gently heat until caramelised. Deglaze the pan with the white wine vinegar and reduce for 1-2 minutes. Add the prepared quince and pear and cook down gently for 6-8 minutes until softened but still chunky. Leave to cool and then stir the tomatoes and herbs through gently. Season to taste.

  2. In the meantime, prepare the scallops. Wrap a piece of panchetta around each of the scallops and skewer five onto each rosemary stick securely. Drizzle the oil over and griddle in a heated pan for 2-3 minutes each side until cooked through.

  3. To serve, spoon the chutney down the centre of each serving plate and sit the scollop skewer on top.

Ingredients

For the chutney

  • 1 tbsp olive oil
  • 2 garlic cloves
  • 1 onion, roughly chopped
  • 6 allspice berries
  • 1 tsp curry powder
  • 150g/6oz caster sugar
  • 150ml/0.25pt white wine vinegar
  • 454g/1lb quince, peeled, cored and roughly chopped
  • 454g/1lb pears, peeled, cored and roughly chopped
  • 454g/1lb tomatoes, blanched, peeled, deseeded and roughly chopped
  • 1 tbsp each of roughly chopped coriander and parsley

For the scallops

  • 20 medium scallops, cleaned
  • 10 strips pancetta, halved widthways
  • 4 rosemary stems, leaves removed, leaving a tuft at the top
  • 2 tbsp olive oil

Shopping List

Scallops wrapped in pancetta with quince and pear

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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