Makes: 14 skewers
INGREDIENTS
Basil Dressing (makes about ½ cup):
½ packed cup basil leaves
¼ cup parsley leaves
2 cloves garlic, roughly chopped
90ml extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon caster sugar
sea salt and ground pepper
Skewers:
14 large fresh scallops
sea salt and ground pepper
7 long thin slices
pancetta, halved
extra virgin olive oil for cooking
Basil Dressing, see recipe below
EQUIPMENT: 14 x 10cm skewers.
METHOD
Basil Dressing: Blitz all the ingredients with a stick blender or in a small food processor until smooth and bright green.
Skewers: Season the scallops with salt and pepper then wrap a slice of pancetta around each one and thread onto a skewer.
Heat a little oil in a large frying pan or on the hotplate of a barbecue and when hot cook the scallops for about 1½ minutes on each side or until the pancetta is crisp and golden and the scallops are no longer opaque. Cooking time will depend on the size of the scallops.
Transfer to a plate and serve with the Basil Dressing for drizzling over or dipping the scallops in.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.