You can prepare the butter ahead of time and have it on hand for
when unexpected guests pop in. It works equally well on grilled
30scallops on the half shell150 gmmild flat pancetta, cut into lardonsTo serve:baby herbs, cress and lemon wedgesTo serve:crusty bread (optional)Brown bread butter250 gmsoftened butter80 gmfresh fine brown or rye breadcrumbs½ cup (loosely packed)finely chopped mixed herbs, such as flat-leaf parsley, basil, thyme and dill2spring onions, finely chopped1garlic clove, mincedFinely grated rindof 1 lemon and juice of ½
For brown bread butter, beat butter in an electric mixer until light and fluffy (1-2 minutes). Add remaining ingredients and beat to just combine. Spoon butter along the length of a 30cm-long piece of plastic wrap, roll to form a long sausage, then pinch ends and roll to form a tight cylinder. Refrigerate until firm or until required (2-3 hours; brown bread butter will keep refrigerated for up to 1 week).
Preheat grill to high heat. Place half the scallops on a tray lined with foil. Slice half the butter into rounds, place on top of scallops, then top with pancetta and grill until scallops are cooked through and pancetta is crisp (3-5 minutes). Repeat with remaining scallops, butter and pancetta. Scatter with herbs and cress and serve warm with lemon wedges and bread.