Scallops with Asparagus, Pancetta and an Anchovy Butter

This is a fantastic starter that is easy to make but full of complex flavours. 

Serves 2
5 minutes preparation time
10 minutes cooking time


6 large scallops (cleaned)
4 rashers of pancetta
4 anchovy fillets (stored in oil)
10 spears of asparagus
15g unsalter butter
Juice of half a lemon
1 tbps olive oil


Heat the olive oil in a large frying pan, snap the woody ends off of the asparagus where the spears naturally bend.  Add the asparagus and begin frying over a medium heat.


Add the rashers of pancetta and allow to colour, also keep turning the asparagus to ensure even cooking.  Once the pancetta is starting to brown turn over and fry for another minute or so until crispy, remove from the pan and allow to drain on some kitchen paper.


Add the scallops to the pan with the asparagus and fry on one side for 2 minutes until golden brown, in the meantime add in the anchovy fillets to the pan and squash them with a wooden spoon until they start to melt and break up.  Turn the scallops over and add in the butter and lemon juice.  Stir the juices into the melting anchovies while the scallops finish cooking - this should only take another 2 minutes.


Arrange the asparagus spears on the plate and top with the scallops and crispy pancetta, finish off with the juices from the pan.


Again, no salt is added as the anchovies and pancetta provide the seasoning.