Pan-fried scallops with lentils, crispy pancetta and lemon creme fraiche (Jamie Oliver)

By sybrmom

This is a dish that we’ve had on the menu at Fifteen for years because customers just love it! Smoky, crispy bacon alongside soft, sweet, fresh scallops that have been cooked in some of the bacon fat—a win-win combo in every way. The recipe might seem a bit of a bother at first sight, with things going in and out of the pan, but make it once and it truly is the simplest fun cooking.

Ingredients

• 10 1/2 oz Puy lentils
• 1 bay leaf
• 2 cloves of garlic
• 1 potato, peeled
• 1 tomato
• A small handful of fresh flat-leaf parsley, leaves picked and finely chopped
• Herb or red wine vinegar
• Good-quality extra virgin olive oil
• Sea salt and freshly ground black pepper
• 5 heaped tablespoons crème fraîche or thick, natural plain yogurt
• Juice of 1 lemon
• 2 handfuls of asparagus
• 12 slices of pancetta or bacon
• Olive oil
• 12 large or 16 small scallops, shelled and trimmed
• 24 sage leaves

Preparation

Step 1

In a saucepan cover the lentils with water and, to give them great flavour, add the bay leaf, garlic cloves, potato and tomato. Bring to a boil and simmer for 20 to 25 minutes (topping up with water, if necessary) until the lentils are tender but holding their shape (i.e. not mushy). Drain off 90 percent of the water, discard the bay leaf, tomato skin and garlic skin and mash the potato, tomato and garlic into the lentils with a fork. Add the parsley and around 2 tablespoons of vinegar and 4 tablespoons of olive oil. Mix into the lentils and season carefully to taste.

Season the crème fraîche or yogurt with salt, pepper and just enough lemon juice to give it a twang; the juice of one lemon will probably be enough.

Cut the last 2 inches off the asparagus stalks at an angle and discard. Now’s a good time to get your plates out and round up your guests. Get a very large non-stick frying pan (or two medium ones) hot and lay the pancetta or bacon in it with a little drizzle of olive oil. Once golden and crisp, remove to a platter. Add the asparagus and the lightly seasoned scallops to the pan and cook over high heat until the scallops are golden on both sides. Remove these to the bacon platter, too. Drizzle in a little more olive oil and lay in the sage leaves. Fry on both sides for 40 seconds or until crisp and remove to the platter.

Divide the lentils between four plates and place 3 or 4 scallops per person on top. Scatter the bacon over the top of the scallops, with the sage leaves and asparagus sprinkled around the plate. Serve with a good dollop of the crème fraîche.

Serves 4 servings.