Susanne’s king scallops with pistou and pancetta recipe will kick off any dinner party in style. Find out what else went on when Come Dine With Me went to Sheffield
1. To make the pistou, put the basil, pecorino cheese, pine nuts and a drizzle of olive oil in a blender or food processor. Blitz to combine thoroughly and set aside.
2. Fry the pancetta in a large non-stick, frying pan for about 5 minutes until crisp on both sides. Remove from the pan and keep warm.
3. Return the pan to the heat and cook the scallops in the pancetta fat over a high heat for 2 minutes until golden and tender, turning halfway through the cooking time. Remove from the pan and keep warm.
4. Heat the 2 tbsp olive oil in the frying pan. Add the crushed garlic and fry for about a minute without browning. Return the scallops to the pan and stir in the basil pistou, plus the lemon zest and juice. Stir well until hot and season with black pepper to taste. Don’t allow the scallops to overcook or they will toughen.
5. Spoon the scallops and sauce onto four serving plates. Top with pancetta and fresh basil leaves. Serve with fresh, crusty bread.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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