Tender crumbed scallops on a bed of hummus are served with a peppery watercress and parma ham salad.
For the almond crumb:
Combine all the ingredients together and blitz in a food processor, then season with salt.
For the scallops::
Pan fry the pancetta until crispy. In a separate pan add a little oil and add the scallops. Cook on one side for 45 seconds then flip over and cook for a further 30 seconds. Add the crumb mixture to the pan and coat the scallops with the almond crumb.
In a separate bowl mix the onions, lettuce and watercress with the crispy parma ham. Dress with the lemon juice and olive oil.
To serve, pipe 4 dollops of humous onto a plate. Place the scallops on top of the humous then place the dressed salad on the side.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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