Scallops Wrapped In Pancetta With Quince And Pear

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Ingredients

Ingredients For the chutney

  • 1 tbsp olive oil

  • 2 garlic cloves

  • 1 onion, roughly chopped

  • 6 allspice berries

  • 1 tsp curry powder

  • 150g/6oz caster sugar

  • 150ml/0.25pt white wine vinegar

  • 454g/1lb quince, peeled, cored and roughly chopped

  • 454g/1lb pears, peeled, cored and roughly chopped

  • 454g/1lb tomatoes, blanched, peeled, deseeded and roughly chopped

  • 1 tbsp each of roughly chopped coriander and parsley

For the scallops

  • 20 medium scallops, cleaned

  • 10 strips pancetta, halved widthways

  • 4 rosemary stems, leaves removed, leaving a tuft at the top

  • 2 tbsp olive oil

Description

Recipe Uses 1 Tbsp Olive Oil, 2 Garlic Cloves, 1 Onion, Roughly Chopped, 6 Allspice Berries, 1 Tsp Curry Powder, 150g/6oz Caster Sugar, 150ml/0.25pt...

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