Patagonian scallops with 'nduja butter and cannellini bean purée
Patagonian scallops are readily available in supermarkets so make a great alternative to regular scallops. Try these with a smoky and spicy 'nduja butter and pancetta pangrattato for a take on the traditional scallop and bacon combination. Served with a creamy cannellini bean purée, this is a great main course or starter for entertaining.
Ingredients
Metric
Imperial
- 600g of Patagonian scallops, fresh or defrosted if frozen, patted dry with kitchen paper
- olive oil, for frying
- unsalted butter, for basting
BEAN PURÉE
- 3 tbsp of olive oil
- 2 garlic cloves, sliced
- 2 400g tins of cannellini beans, drained and liquid reserved (or you can use a large jar of cannellini beans including their cooking liquid)
- 100ml of chicken stock
- 1 lemon, zested and juiced
PANGRATTATO
- 75g of smoked pancetta, finely chopped
- 1 tsp olive oil
- 1 small garlic clove, finely grated
- 50g of panko breadcrumbs
- 1/4 bunch of flat-leaf parsley, finely chopped
'NDUJA BUTTER
- 50g of unsalted butter
- 40g of 'nduja
- 1/4 lemon, juiced
Method
For the bean purée, heat the olive oil in a saucepan on a medium heat, add the garlic and cook for 2 minutes until soft but not coloured. Add the cannellini beans and stock and simmer for 5 minutes
- 3 tbsp of olive oil
- 2 garlic cloves, sliced
- 2 400g tins of cannellini beans, drained and liquid reserved (or you can use a large jar of cannellini beans including their cooking liquid)
- 100ml of chicken stock
Transfer to a blender or food processor with the lemon zest and most of the juice. Roughly blend, adding a splash of the reserved bean cooking liquid if needed. Season generously with salt, then taste and adjust the acidity with lemon juice. Pour back into the pan and keep warm
- 1 lemon, zested and juiced
For the pangrattato, place the oil and pancetta in a small frying pan over a medium heat. Fry until the fat renders out and the edges are crisp, then add the garlic and cook for 30 seconds
- 75g of smoked pancetta, finely chopped
- 1 tsp olive oil
- 1 small garlic clove, finely grated
Stir in the breadcrumbs. Cook for 4 minutes until golden and crunchy, stirring regularly. Fold through the parsley and set aside
- 50g of panko breadcrumbs
- 1/4 bunch of flat-leaf parsley, finely chopped
For the 'nduja butter, place a small saucepan over a low heat. Melt the butter then stir through the 'nduja until it melts into the butter. Add a squeeze of lemon and keep warm
- 50g of unsalted butter
- 40g of 'nduja
- 1/4 lemon, juiced
Heat a generous splash of olive oil in a large frying pan over a high heat. Cook the scallops for 2 minutes, in batches if needed to not overcrowd the pan, then flip, add a knob of butter and baste until golden and cooked through
- olive oil, for frying
- 600g of Patagonian scallops, fresh or defrosted if frozen, patted dry with kitchen paper
- unsalted butter, for basting
To serve, spoon the warm cannellini bean purée onto plates and spread lightly with the back of the spoon. Arrange the scallops in the middle, spoon over the warm 'nduja butter, scatter over the crispy pancetta pangrattato and serve
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