Pan Seared Scallops on a Bed of Nutty Herb Mushroom and Crisp Pancetta

A glorious starter.


  • 4 scallops (cleaned and roe removed)
  • bacon fat (from the cooked bacon)
  • for the nutty herb mushrooms:
  • 100 g butter (cubed)
  • 1 shallot (peeled and finely chopped)
  • 1-2 cloves of garlic (peeled and crushed)
  • 1 clove of smoked garlic (peeled and crushed)
  • 600 g chestnut mushrooms (cleaned and roughly chopped)
  • ¼ glass white wine
  • 50 g roasted chestnuts (roughly chopped)
  • 1 sprig of thyme (finely chopped)
  • 50 ml chicken stock
  • 4 x rashers of bacon, grilled or baked and chopped into small pieces (reserve fat for scallops)
  • salt and pepper, to taste
  • 4 thin slices of pancetta


  1. For the Nutty Herb Mushroom Mix:
  2. Place the butter, the shallots and garlic into a saucepan and sweat off for about 2 minutes.
  3. Add the mushrooms and thyme and sweat for a further few minutes.
  4. Pour in the wine, bringing it back to the boil.
  5. Add the cooked and chopped bacon pieces and chopped chestnuts.
  6. Add the chicken stock and keep stirring until it reduces.
  7. Add seasoning to taste, set aside and keep warm.
  8. For the Scallops:
  9. Season the scallops on both sides with salt and pepper.
  10. In a frying pan, heat the bacon fat and lay the scallops on the pan to fry for 50 seconds-1 minute on each side and lightly golden.
  11. Set aside and keep warm.
  12. For the Crisp Pancetta:
  13. Lay the pancetta slices onto a baking tray and place another baking tray on top.
  14. Bake for 10-12 minutes, or until the pancetta is crisp and golden brown.
  15. Set the pancetta aside until completely cool, still sandwiched between the trays (this will keep the pancetta flat).
  16. To Serve:
  17. Place a couple of tablespoons of the warm nutty herbs and mushrooms in the centre of a shallow bowl and place a cooked scallop on top.
  18. Finish with a piece of the crisp pancetta piece and serve immediately.


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