Scallop & pancetta linguine

Name: Scallop & pancetta linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g linguine; 77 g packs Cooks’ Ingredients Beechwood Smoked Pancetta; 200 g pack frozen raw scallops, defrosted; 3 clove/s garlic, finely chopped; 100 ml dry white wine; 25 g pack flat leaf parsley, leaves roughly chopped; 1 unwaxed lemon, zest of ½, plus juice; 90 g pack wild rocket; Extra virgin olive oil, to serve

Sourced properly, and properly sauced, this is a real keeper of a recipe using juicy frozen scallops.

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High protein

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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300g linguine
2 x 77g packs Cooks’ Ingredients Beechwood Smoked Pancetta
200g pack frozen raw scallops, defrosted
3 clove/s garlic, finely chopped
100ml dry white wine
25g pack flat leaf parsley, leaves roughly chopped
1 unwaxed lemon, zest of ½, plus juice
90g pack wild rocket
Extra virgin olive oil, to serve

Cook the linguine according to pack instructions. Meanwhile, fry the pancetta in a large frying pan over a medium heat for 4 minutes, or until crisp. Push to one side, then fry 4 scallops for 2 minutes each side in the pancetta fat, until caramelised, cooked through and opaque. Remove from the pan.
Add the garlic to the pancetta, stir and fry for 1 minute, then pour in the wine and allow to bubble. Slice each remaining scallop into 3 thin discs. Drain the pasta, reserving a mug of cooking water
Add the linguine, parsley, the lemon zest and half the juice to the pancetta pan. Stir over the heat, adding a splash of pasta water. Add the scallops and stir through for 1-2 minutes, until cooked through and opaque.
Dress the rocket with the remaining lemon juice and a little extra virgin olive oil. Divide the linguine between plates, top with a scallop, then serve with the rocket salad alongside.