The velouté for this roast scallops recipe can be made in advance and stored in the fridge if you don't have time to complete the dish in one sitting. An elegant starter that makes great use of scallops' versatility.
Simmer for 5 minutes. Remove the velouté from the heat and blend until smooth. Season to taste, pass through a sieve and set aside until needed
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To prepare the pancetta, heat the oven to 100°C/lowest gas mark your oven will go to
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Place a piece of greaseproof paper on a flat baking tray. Lay on the pancetta strips, then cover with another piece of grease proof paper and another flat tray
