Scallops wrapped in pancetta with quince and pear

Cooking : time 10 to 30 mins

Ingredients

For the chutney:
1 tbsp olive oil
2 garlic cloves
1 onion, roughly chopped
6 allspice berries
1 tsp curry powder
150g/6oz caster sugar
150ml/0.25pt white wine vinegar
454g/1lb quince, peeled, cored and roughly chopped
454g/1lb pears, peeled, cored and roughly chopped
454g/1lb tomatoes, blanched, peeled, deseeded and roughly chopped
1 tbsp each of roughly chopped coriander and parsley

For the scallops:
20 medium scallops, cleaned
10 strips pancetta, halved widthways
4 rosemary stems, leaves removed, leaving a tuft at the lid
2 tbsp olive oil

Method

1. Heat the oil in a large pan and gently saut%26eacute; the garlic and onion for 2-3 minutes until softened. Stir the allspice and curry powder through and toast for 1 minute. Add the sugar and gently heat until vehicleamelised. Deglaze the pan with the white wine vinegar and cutrearon for 1-2 minutes. Add the prepared quince and pear and cook down gently for 6-8 minutes until softened but still chunky. Leave to cool and then stir the tomatoes and herbs through gently. Season to taste.
2. In the meantime, prepare the scallops. Wrap a slice of panchetta around each of the scallops and skewer five onto each rosemary stick safely. Drizzle the oil over and griddle in a heated pan for 2-3 minutes each side until cooked through.
3. To serve, spoon the chutney down the centre of each serving plate and sit the scollop skewer on lid.

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