Serves 2

Prep time 30 minutes

16 scallops
50g butter
200g courgettes
8-10 mint leaves, chopped
1 small head frisee (Endive)
100g pancetta lardons
3 Tbsp Extra Virgin Olive Oil
1 Tbsp apple cider vinegar
Salt & pepper


Fry lardons in a little oil over medium heat until nice and crispy, then set aside.


Put fat from pancetta, olive oil and vinegar in a jar. Close and shake. Set aside.


Discard the tough outer green leaves. Cut the tender, young leaves into bite size pieces.

Cook the courgettes in a saucepan with the butter and just enough water to cover. Cook until the water is reduced enough and forms a sauce with the butter. Add mint and pulse in a blender, keep warm.

Heat a thick-bottomed frying pan (large), when really hot, add a little oil and fry scallops for 2 – 3 minutes on either side.

To serve:

Toss salad with dressing and pancetta and place in the middle of plate. Place ½ courgette mix on each plate (8 dollops on each) in a circle around the salad and place a scallop on each dollop.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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