Barbecued scallops
Wrapped in crispy pancetta and served on a bed of lentils
Wrapped in crispy pancetta and served on a bed of lentils
Serves 4
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
Calories 387 19%
Fat 16.4g 23%
Saturates 4.2g 21%
Sugars 0.8g 1%
Salt 1.8g 30%
Protein 31.2g 62%
Carbs 30.1g 12%
Fibre 5.2g -
Of an adult's reference intake
Ingredients
- 200 g brown or green lentils
- 1 clove garlic
- 1 sprig fresh sage
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 16 small fresh scallops , from sustainable sources, ask your fishmonger
- 12 slices higher-welfare pancetta or thinly sliced streaky bacon
- olive oil
- 1 small bunch watercress , washed and drained
- 1 lemon , juice of
Method
- A seafood delight fresh from the outdoor grill.
- Put your lentils in a saucepan, add the garlic and sage, cover with cold water and bring to the boil. Simmer for about 15 minutes or until the lentils are just cooked.
- Drain the lentils in a colander and throw away the garlic and sage. Season with salt, pepper and a lug of extra virgin olive oil.
- Wash your scallops and pat dry with kitchen paper. Put four scallops at a time on to wooden skewers. Starting at one end, loosely wrap three pieces of pancetta in and around them.
- Place the kebabs on a roasting tray, drizzle with olive oil and season lightly. Cook on a hot barbecue for about 10 minutes, turning three or four times until they're crispy and golden on the outside and warm all the way through.
- Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil.
- Tip: Soak wooden skewers in cold water before using to stop them catching fire on the barbie!
