• 1 tbsp extra virgin olive oil
  • 0.5 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 25 g crème fraîche
  • Zest and juice of quarter lemon
  • 25 g fresh watercress, leaves picked and thick stalks discarded
  • 40 g diced pancetta
  • 6 fresh scallops
  • Freshly ground black pepper


  1. 1

    In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.

  2. 2

    In a separate bowl, mix the crème fraîche with half the lemon juice. Set aside. Divide the watercress between each plate and drizzle with the dressing.

  3. 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 the remaining lemon juice to the pan.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 892kj 213kcal 11%
  • Fat 16.0g 23%
  • Saturates 6.0g 30%
  • Sugars 0.4g <1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 921kj/220kcal

Each serving provides

1.9g carbohydrate 0.5g fibre 15.2g protein

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