We’re celebrating the Rye Bay festival this week, and what better way to appreciate the wonder of scallops with a delicious recipe!

Serves 2

6 large scallops, membrane removed and halved
3 tablespoons extra-virgin olive oil
The zest of one lemon, cut in strips
1 teaspoon of finely grated lemon zest to garnish
1 sprig of rosemary
1 teaspoon of finely chopped rosemary to garnish
Freshly ground black pepper
6 thin slices of pancetta – halved
Mixed leaves and Radicchio to serve

Put the strips of lemon zest in a bowl with the sprig of rosemary and some freshly ground black pepper. Lightly crush with a mortar, then add olive oil and mix well. Add the scallops, cover and leave to marinate for 2 hours in the fridge. In another bowl, soak 12 wooden toothpicks in water for 2 hours.

Once marinated, preheat the pan. Remove the scallops from the marinade and drain the toothpicks. Wrap each piece scallop half in a slice of pancetta, secure with a toothpick and transfer to the pan. Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm. It is best to place the scallops clockwise around the edge of the pan, then start turning over in order. Make sure you do not overcook them or they will get a rubbery texture!

In a small bowl, combine the grated lemon zest and chopped rosemary. Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve. Serve with a mixed leaf and radicchio salad.