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Ingredients
- 8 slices pancetta (air-dried pork belly)
- 16 scallops
- 3 tbsp extra-virgin olive oil
- 1 red capsicum, cored and chopped into rough tiles
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small potato, peeled and sliced
- Salt and pepper
Method
Cut each pancetta slice in half and roll a piece around each scallop. Thread four scallops on each skewer and store in fridge until ready to cook. Make the salsa by heating two tablespoons of olive oil in a pan. Add capsicum, onion and garlic and fry on a moderate heat, stirring, for two to three minutes.
Cover with water, add a couple of pinches of salt and simmer for 15-20 minutes until potato is tender. Remove from heat and blitz to a thick but runny sauce. Season with salt and pepper. Fry the scallop skewers in a tablespoon of olive oil in a wide pan or grill, turning so that the pancetta crisps. Serve on a couple of spoonfuls of the sauce.
