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Title : Pan-fried scallops with crisp pancetta, watercress & lemon crème fraîche
link : Pan-fried scallops with crisp pancetta, watercress & lemon crème fraîche

Pan-fried scallops with crisp pancetta, watercress & lemon crème fraîche

Have you an anniversary, special birthday ... or some other special occasion coming up soon? Then why not consider having this sumptuous dish as a most special starter course. It's pan-fried scallops with pancetta and watercress, I'm sure you will enjoy it ... and it only has 1.9g carb per serving.

Ingredients:
Serves Two
1 tbsp extra virgin olive oil
½ tsp Dijon mustard
1 tsp white wine vinegar
25g crème fraîche
1 lemon, zested and juiced
25g fresh watercress, leaves picked and thick stalks discarded
40g diced pancetta
6 fresh scallops

Method:
1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.
2. In a separate bowl, mix the crème fraîche with a little lemon juice. Set aside. Divide the watercress between each plate and drizzle with the dressing.
3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, then add the scallops and fry for 30 seconds to 1 minute on each side, until opaque and just cooked through. Add a little lemon juice to the pan.
4. Place 3 scallops on each plate of watercress, spooning over the pancetta and pan juices. Serve with the lemon crème fraîche and garnish with the zest.

Each serving provides:
1.9g carbohydrate 0.5g fibre 15.2g protein 16.0g fat

See the original Sainsbury recipe here

Did you know, that watercress with its deep green leaves, and crisp, paler stems, is related to mustard and is one of the strongest-tasting salad leaves available. It has a pungent, slightly bitter, peppery flavour and is highly nutritious, containing significant amounts of iron, calcium, vitamins A, C and E.

All the best Jan

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