Makes: 14 skewers
INGREDIENTS
Basil Dressing (makes about ½ cup):
½ packed cup basil leaves
¼ cup parsley leaves
2 cloves garlic, roughly chopped
90ml extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon caster sugar
sea salt and ground pepper
Skewers:
14 large fresh scallops
sea salt and ground pepper
7 long thin slices
pancetta, halved
extra virgin olive oil for cooking
Basil Dressing, see recipe below
EQUIPMENT: 14 x 10cm skewers.
METHOD
Basil Dressing: Blitz all the ingredients with a stick blender or in a small food processor until smooth and bright green.
Skewers: Season the scallops with salt and pepper then wrap a slice of pancetta around each one and thread onto a skewer.
Heat a little oil in a large frying pan or on the hotplate of a barbecue and when hot cook the scallops for about 1½ minutes on each side or until the pancetta is crisp and golden and the scallops are no longer opaque. Cooking time will depend on the size of the scallops.
Transfer to a plate and serve with the Basil Dressing for drizzling over or dipping the scallops in.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.