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


  • For the Nutty Herb Mushroom Mix:
  • Place the butter, the shallots and garlic into a saucepan and sweat off for about 2 minutes.
  • Add the mushrooms and thyme and sweat for a further few minutes.
  • Pour in the wine, bringing it back to the boil.
  • Add the cooked and chopped bacon pieces and chopped chestnuts.
  • Add the chicken stock and keep stirring until it reduces.
  • Add seasoning to taste, set aside and keep warm.
  • For the Scallops:
  • Season the scallops on both sides with salt and pepper.
  • 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.
  • Set aside and keep warm.
  • For the Crisp Pancetta:
  • Lay the pancetta slices onto a baking tray and place another baking tray on top.
  • Bake for 10-12 minutes, or until the pancetta is crisp and golden brown.
  • Set the pancetta aside until completely cool, still sandwiched between the trays (this will keep the pancetta flat).
  • To Serve:
  • 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.
  • Finish with a piece of the crisp pancetta piece and serve immediately.
light meals and snacks starters and nibbles the restaurant