Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Scallops with Celeriac, Pancetta and Samphire

Pancetta and scallops are a classic combo – the samphire, earthy celeriac and lemon work really well with the pair.

Serves: 4

Prep: 10 minutes
Cooking: 5 minutes
Total: 15 minutes

Difficulty: easy

 

INGREDIENTS


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INGREDIENTS for 4

20 scallops
150g diced pancetta
180g samphire
1 medium celeriac, peeled and cubed
Juice of 2 lemons
2 tbsp olive oil

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Heat the olive oil in a pan and add the celeriac. Colour for 8 minutes. Remove to a warm plate and add the pancetta to the pan. Colour for 3 minutes then add the scallops to the pan in a clockwise circle. Colour for 1 minute each side and squeeze over the lemons. Let the lemon juice caramelise then set aside the scallops with the pancetta and celeriac. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the samphire to the same pan and toss in the pan juices for 1-2 minutes.
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Combine all the ingredients on a plate and serve.

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