There’s something special about scallops. They’re almost a paradox - delicate but rich, meaty but sweet. When scallops are fresh, they need very little doing to them to be excellent.
The very best scallops come in live from day boats, caught just off our coastline. These scallops haven’t sat around in transit or been frozen into oblivion – they’re still tasting of the sea, and with a beautiful melt-in-your-mouth texture.
With scallops, timing matters. Cook them too long and they can go rubbery - but it's very easy to get right. A hot pan does the work. Just a minute or two per side gives you that golden crust and a centre that’s still soft, and almost translucent.
Pairing scallops with pork isn’t new, but it works for good reason. The salty, smoky coppa cuts through the scallops’ sweetness, while leeks add a mellow, earthy base. A splash of lemon and a bit of pickled fennel sharpen everything up and keep the dish light. Finish with some chopped herbs from the garden and you’ve got a plate that’s simple, seasonal, and full of flavour.
Ingredients:
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Fresh scallops, cleaned and prepped
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Coppa, diced (or pancetta if you can't get coppa!)
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Leeks, finely chopped
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Butter
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Lemon juice
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Pickled fennel (or fennel shaved thin and soaked in vinegar and sugar)
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Sea salt and black pepper
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Chopped herbs (parsley, dill, or whatever’s going strong in the garden)
Method:
- Start by heating a pan to medium and adding the diced coppa. Let it render down slowly until crisp and golden. Once ready, lift it out with a slotted spoon and set aside.
- Season your scallops lightly with sea salt. Turn the heat up a touch and place them in the same pan. Don’t overcrowd it – give them space. Cook for around 1–2 minutes on each side until you get a caramelised crust. Remove from the pan and keep warm.
- Add the chopped leeks to the pan with a little knob of butter. Let them soften for a couple of minutes, then return the coppa and scallops to the pan. Add a splash of lemon juice and a spoonful of pickled fennel, just enough to bring a sharp note.
- Finish with chopped herbs – flat-leaf parsley, dill, or whatever you’ve got to hand that’s fresh and fragrant. Plate straight from the pan, making sure to spoon over all the delicious buttery bits.
We think this is perfect with a crisp glass of English wine. It’s one of those dishes that doesn’t need bells or whistles – just good ingredients, cooked with care.
Catch it in action!
Watch Head Chef Andy bring this dish to life over on our YouTube channel - watch the episode.
