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PAN-FRIED SCALLOPS

with Garlic Butter & Champ

Servings: 4

Hands On Time : 15 minutes

Cooking Time: 20 minutes

Equipment:

2 saucepans,

heavy-based pan,

slotted spoon

COOK’S NOTES:

For first-time cooks, scallops might be slightly daunting but buy them prepared for you and they are a fantastic addition to any quick-cook dinner. Add steamed shredded savoy cabbage
to the mash here to turn champ into another traditional Irish dish; colcannon. The pancetta can be swapped for slices of streaky bacon or even diced chorizo.

Ingredients

900g floury potatoes,

peeled and cut into chunks

10 spring onions, thinly sliced

12 slices of pancetta,

finely chopped

16 large scallops

Core ingredients,

150ml whole milk

50g unsalted butter

2 garlic cloves, thinly sliced

Sea salt and black pepper

Instructions

1. Put the potatoes into a large saucepan of salted water. Bring to the boil and simmer gently for 10–15 minutes until tender. Drain and return to the saucepan over a low heat.

2. While the potatoes cook, warm the milk in a separate saucepan with the sliced spring onions until almost boiling, then set them aside to infuse.

3. Add half the butter to the potatoes in the saucepan then gradually add the milk and spring onions and mash until you have a smooth creamy mash. Season well.

4. Heat a large heavy-based pan over a high heat and fry the pancetta until crisp. Remove with a slotted spoon and drain on kitchen paper.

5. Pat the scallops dry with some kitchen paper. Melt a small knob of the remaining butter in the same pan and then add the scallops and sear for 30–40 seconds without touching. Turn over and sear the other side for 30 seconds.

6. Add the rest of the butter and the garlic and spoon the garlic butter over the scallops. Serve the garlic butter scallops with the crispy pancetta and champ.

Nutritional

KCALS

437

FAT

20g

SAT FAT

12g

CARBS

42g

SUGARS

4g

FIBRE

4g

PROTEIN

19g

SALT

1.82g

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