Roasted scallops with pancetta & hazelnuts | Seafood recipes | Jamie magazine recipes
If you’ve never cooked scallops before, this is a great, easy recipe to start with. Juicy scallops are roasted in the oven with toasted hazelnuts, pancetta, garlic and fragrant fresh tarragon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 4 scallops in the half shell, from sustainable sources
- 80g higher-welfare pancetta
- 2 cloves of garlic
- 1 small onion
- olive oil
- 150g hazelnuts
- 1 sprig of fresh tarragon
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