- 50g (1¾oz) whole blanched hazelnuts
- 1tbsp walnut oil
- 3tbsp olive oil
- 1tbsp white wine vinegar
- Salf and freshly ground black pepper
- 3-4 rashers pancetta
- 35g (1¼oz) butter
- 12 king scallops
- Baby salad leaves
- Clementine segments
- Pomegranate seeds
Preheat the oven to 220°C/fan 200°C/gas 7. Place the hazelnuts on a baking tray and bake in the oven for about 10 minutes, or until lightly toasted. Remove and blitz the nuts in a food processor.
Whisk together the walnut oil, olive oil and vinegar, and season. Add the chopped hazelnuts and set to one side. Lay the pancetta on a baking tray, top with another baking tray and cook in the oven for 5-7 minutes, or until crisp. Drain on kitchen paper.
Melt the butter in a frying pan over a medium heat. Add the scallops and fry for 2-3 minutes on each side, or until golden brown. When ready to serve, snap the pancetta into a few shards.
Place a handful of baby salad leaves on to plates, top with the clementine segments and scallops and sprinkle with the pomegranate seeds. Top with the pancetta, drizzle with the dressing and serve.