Scallops with bacon and cockles

Try this simple but elegant starter for two that's ready to serve in less than ten minutes.


Preparation method

  1. Heat the oil in a heavy-based, non-reactive frying pan over a medium-high heat and add the pancetta and sage. Fry the pancetta for a minute on each side, or until crisp, then add the cockles and cook for a further 30 seconds. Transfer to a warm plate and return the pan to the heat.

  2. Add a drizzle more oil if necessary, then fry the scallops for one minute on each side, or until golden-brown on both sides and just cooked through. Remove from the pan and set aside (keep warm).

  3. Add the lemon juice and cider to the pan to deglaze. Boil the mixture rapidly until it has reduced to a thick sauce.

  4. To serve, arrange the pancetta and scallops onto two serving plates. Top with the crisp sage leaves. Spoon the sauce around the edge of the plates. Serve straight away.

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