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Scallop pappardelle, cavolo nero and pancetta
 

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Ingredients:

  • 3 large scallops – shucked and cleaned (you can ask your fishmonger to do this for you)
  • 600g pappardelle pasta
  • 40g butter
  • 50g pancetta lardons 
  • 400g cavolo nero – stripped from stalks
  • Olive oil 
  • 1 lemon 
 

Method:

  1. Slice the scallops in half horizontally giving you 6 disks
  2. Bring a heavy based saucepan or casserole dish to a medium/high heat – add a splash of olive oil and your cavolo nero with a 1/3 of a cut of warm water
  3. Cover with a lid and turn to a low heat and stew for 3-4 minutes – check cavolo nero doesn’t stick
  4. Add the cavolo nero with the liquid to a blender and blitz until smooth, check for seasoning and set aside
  5. In a frying pan cook your pancetta lardons until crispy and remove from the pan
  6. Season your scallops with salt
  7. Bring the pancetta pan to a high heat and add your scallops, searing only one side until golden (1-2 minutes) remove from pan and keep warm
  8. In the same pan warm your cavolo nero puree over a gentle heat
  9. Bring a large pot of salted water to a rapid boil and add pasta – cook until al dente 
  10. Remove the pasta reserving a little water 
  11. Add pasta to the puree and toss through with the butter until emulsified – add a little water to adjust consistency if the pasta feels too heavy
  12. Portion your pasta into bowls, top with 3 scallop disks per bowl and garnish with the crispy pancetta lardons
  13. Finish with a bit of lemon zest