The recipe states to wrap each scallop in pancetta; half a rasher per scallop. Bugger to that for these sustainable scallops are tiny. I decide to line up five or six across the pancetta and roll them up that way. Little bacon rolls stuffed with scallops result and coated after cooking with Maple Syrup to make Sticky Pancetta Scallops. Serve with a rocket and spinach salad (topped with capers and slivers of fresh fennel ) and a light meal results. Pour out a decent white wine and you have an ‘event’!
The dressing for the salad is a mix of lemon juice flicked together with double the quantity of olive oil, a teaspoon of Dijon mustard, one of Maple Syrup and one of capers.
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