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Scallops with pancetta


You'll need

½ tsp coriander seeds 1 tbsp extra-virgin olive oil Juice of ½ lemon, plus extra to serve 10 turns freshly ground black pepper 16 plump scallops, roe and white muscle removed 16 thin slices flat pancetta

Method

  • 01
  • Dry-roast coriander seeds (1 minute), then crush in a mortar and pestle. Combine in a bowl with oil, lemon juice and pepper, add scallops and toss to combine. Wrap each scallop in a slice of pancetta, secure with a toothpick and refrigerate until required.
  • 02
  • Preheat the flat grill of a barbecue to medium-high heat. Grill scallops until golden (2-3 minutes), then turn and grill until cooked medium-rare (1 minute). Squeeze extra lemon over to taste and serve hot.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Dec 2012

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