Barbecued scallops

By Jamie Oliver

This delicious scallop recipe is perfect for any barbecue; wrap your scallops in crispy pancetta and serve with lentils for a tasty and creative bbq dish.

Ingredients

• 200g brown or green lentils
• 1 clove of garlic
• a sprig of fresh sage
• sea salt and freshly ground black pepper
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 16 small fresh scallops, from sustainable sources, ask your fishmonger
• 12 slices of higher welfare pancetta or thinly sliced streaky bacon
• olive oil
• a small bunch of watercress, washed and drained
• juice of 1 lemon

Instructions

1. 1

   Put your lentils in a saucepan, add the garlic and sage, cover with cold water and bring to the boil. Simmer for about 15 minutes or until the lentils are just cooked.

2. 2

   Drain the lentils in a colander and throw away the garlic and sage. Season with salt, pepper and a lug of extra virgin olive oil.

3. 3

   Wash your scallops and pat dry with kitchen paper. Put four scallops at a time on to wooden skewers. Starting at one end, loosely wrap three pieces of pancetta in and around them.

4. 4

   Place the kebabs on a roasting tray, drizzle with olive oil and season lightly. Cook on a hot barbecue for about 10 minutes, turning three or four times until they're crispy and golden on the outside and warm all the way through.

5. 5

   Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil.