1. To prepare the scallops firstly remove the roe, then place in a bowl and season the scallops with salt and pepper and extra virgin olive oil.
2. Slice the pancetta into strips a suitable size for wrapping the scallops you have. Wrap each scallop with pancetta around the girth, leaving the the flat sides exposed. Secure the little packages with a toothpick.
3.Place a frying pan on a high heat, make sure it is really hot first, then fry the scallops each side for around 1.5 minutes, pressing them down gently so they caramelise but careful not to burn.
4. Then quickly remove from the heat, splash the scallops with the sloe gin and then serve. We served ours on a bed ofnasturtium leaves and flowers which are edible and well as decorative.
Recipe provided by Farmhouse
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