Photo: Sorin Gheorghita
Scallops with pancetta & mint butter
13 ingredients
2
openrecipes
Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.
Estimated Nutrition (whole recipe, rough)
470
Calories
35g
Protein
29g
Fat
22g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 g butter
- 1 small bunch mint, leaves picked
- sea salt
- freshly ground black pepper
- zest of 1 lemon
- 8 fresh scallops, from
- , ask your fishmonger, removed from the shell and trimmed
- olive oil
- 4 rashers higher-welfare pancetta or thinly-sliced bacon
- 1 bunch asparagus
- 150 g frozen peas
- 1 small handful wild rocket leaves
- extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes