Scallops in pesto di rucola (scallops in rocket pasta sauce with green beans)

Method

1. Place the rocket, garlic, extra-virgin olive oil and wine vinegar in a bowl. Season with salt and freshly ground pepper. Set aside to infuse.

2. Bring a pan of salted water to the boil. Add in the green beans and par-boil until al dente, around 2-3 minutes; drain and allow to cool.

3. Place a slice of pancetta on a chopping board, put around 5 green beans in the centre, then roll the pancetta up tightly over the beans. Repeat the process until all the pancetta has been filled.

4. Preheat a griddle pan until hot. Cook the pancetta parcels and cook them for 2 minutes, until the pancetta becomes crispy.

5. Place them on a pre-heated griddle pan and cook for 2 minutes allowing the pancetta to get crispy. Set the pancetta parcels aside, keeping the griddle pan hot.

6. Season the olive oil with salt and freshly ground pepper. Dip each scallop in the seasoned olive oil then place the scallops on the griddle pan. Cook the scallops for 1 and half minutes on each side.

7. Place 3 tablespoons of the rocket paste each in the centre of 4 serving plates. Gently place 4 griddled scallops on top of each serving, then add 2 pancetta parcels to each serving.

8. Serve at once, ideally with a glass of cold, dry white wine.