Pan fried Scallops with Pancetta Crisps and Zespri® SunGold Kiwifruit Salad

​Serves 4

  • 24 scallops, coral and muscle seperated
  • 8 thin strips Pancetta
  • 100g Micro greens
  • 2 Zespri® SunGold Kiwifruit
  • 1 teaspoon cider vinegar
  • 1 tablespoon walnut oil
  • 25g  toasted walnuts
  • Olive oil
  • Reduced Balsamic Vinegar
  • Seasoning
  1. Cut the corals in half lenghways and dry in a very low oven (75 c) until totally solid, then grind to a powder. This red powder will keep for weeks in an airtight box and is the most intense seafood seasoning you will ever taste!
  2. Place the pancetta flat on an oven tray with a second tray on top and roast in the oven at 180 c for 10 minutes or until crisp. The second tray stops the pancetta from curling up and gives a flat crisp.
  3. With a sharp knife or mandolin, julienne Zespri® SunGold Kiwifruit and marinade in the vinegar and walnut oil, season with black pepper and a little salt, set aside for 20 minutes.
  4. Prepare the plates before cooking the Scallops. Mix the micro greens, walnuts and Zespri® SunGold Kiwifruit mixture together using the marinade as a dressing. Place a neat pile of the salad in the centre of a deep plate and place 2 pancetta crisps on top, repeat for all plates.
  5. Lightly oil the scallops and preheat a large frying pan to medium hot. Once hot place the scallops in the pan in the order of a clock face, that way you’ll know which one went in first. Cook for just a minute each side, they should now be beautifully tender and slightly caramelised on the outside. Remove from the heat and add to the plates.
  6. Finish with a drizzle of olive oil and reduced balsamic and a sprinkle of the red Scallop Roe Powder.
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