Scallops with Crispy Pancetta with a Lemon Butter Sauce

Okay - I have a story to tell........
A while back I replied to an advert looking for people interested in being on a new television cooking show. Now, when I first saw the ad, there was no way I was going to apply. For one thing I didn't think I stood a chance of getting on it. Anyway, after a few weeks I saw the advert again in a cooking magazine. In a moment of madness, I sent my name and email address in reply to the advert.


Scallops

Well you can imagine my shock when I answered the phone one day and the woman said she was from the television.  Anyway I answered all her questions and at the end she said she liked me because I talk a lot!! Anyone that knows me will say it's true; I can talk for England!


Anyway, the woman said they had hundreds of people interested, but that they might be in touch with me again.


A few weeks later, I got another phone call, this time they wanted me to send a video of me showing them around my kitchen. I had to pick out a few strange ingredients from my cupboards and even show the inside my fridge - Oh my! Well, one Sunday I got Paul on the case and I did this short film.


Anyone remotely interested in watching it can see it. here it's about 4 minutes long and for some reason the quality is quite bad. I can't believe I'm letting everyone see it, but hey ho.
I must say 'erm' about 20 times at least, how embarrassing!!

We did the film once and once only as I said it wouldn't get any better, I'd still say erm. It's hard (for me anyway) to be talking to a camera as you do feel a bit silly to say the least!

Well, with that done a week later I got another call, amazingly, they weren't put off by my many 'erm-ings'!  This time they said they wanted to come round, yes here to my house to film me actually cooking something!

Well, on Friday just gone they did just that.  Because of their time being short, I had to have the salad part already on the plate and also the pancetta. .
I then had to cook the scallops and the lemon butter sauce in front of a camera man and another man. 

They were really nice and didn't make me feel uncomfortable at all. After the first bit where I had to say my name, age, where I work and live, I was fine. I totally forgot the camera was there and went back into true 'Jan can talk for England' mode!.......Oh dear, I shouldn't think I'll be hearing anymore from them once they see that recording.

Anyway, I made a starter of pan fried scallops with crispy with a lemon butter sauce. I had only ONE go a taking a picture of it though, as they asked me to taste it there and then - yes in front of the camera!!!!

I found myself saying 'I must first take a picture to put on my blog'! Both the blokes probably just think I'm a bit mental, but they said 'Yes go for it'.........
So, I quickly ran to get my camera only to realise they were still filming all this!! See why I'm thinking I have no chance of getting on this programme?!
Anyway, enough chat - on with the recipe!


Lemon sauce























I dressed a few salad leaves in a little extra virgin olive oil, lemon and black pepper
I made a few candied lemon slices just for show; from Gordon Ramsay's 3 Star Chef cookery book 


The pancetta slices were just pan fried
The scallops were pan fried in a little butter and Olive oil


Print Recipe






The Lemon Butter Sauce:
Makes 350ml, although only a tiny bit is needed for each starter:
30g finely chopped shallots
30ml white wine vinegar
30ml of water
45ml of dry white wine
15ml double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
Juice from half a lemon and the zest from a whole lemon
salt and freshly ground black pepper
a pinch of cayenne pepper

How to do it:
Put the shallots into a pan with the win, white wine vinegar and water. Reduce to a quarter of the original amount liquid wise. This is important or your sauce will taste of vinegar.
Add the cream and boil for a minute.

Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.

The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt, black pepper and the cayenne pepper.  Serve immediately

24 comments

  1. Fabulous Jan. Love the way you have scored the scallops so they get nicely tinged on top.
    Let me know as soon as you hear from them! Speak soon.

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  2. WoW!!! Conglaturation! with your amazing news Jan. I so proud of you. I hope to watching you somewhere such as CNN, BBC, ABC or Travelling-Cooking as I always watching by international channel.

    Conglaturation!~*
    Tan.;)

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  3. Oh...forget to tell you this recipe very nice like I had by 5 stars hotel. ;)

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  4. Looks like your beurre blanc sauce turns out perfectly! Good luck with the show - I hope they call you back!! :)

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  5. This looks amazing. Im not sure if I could do it in front of a camera

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  6. How exciting Jan!!!!!!Yes we can seems to be a fanous saying right now considering the election in the States...so YES YOU CAN!!!

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  7. Sounds like you had fun! I just watched your video at youtube and it was great - the "ems" sound very natural and not at all offputting. I'm wondering now how you'll get through your bottle of Chinese black vinegar :) The scallops look lovely with the lemon butter sauce!

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  8. Wow - you're a superstar! :) And those are lucky scallops, to have such a delicious fate. mmm!

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  9. Jan, you're a star and I bet you DO make it on the show. How could they not put you on. Your enthusiasm for cooking is contagious! I can't wait to see you on the telly! Oh, and the scallops look fantastic!

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  10. I too watched your video. It was FABULOUS! Are you sure you're not a cooking star incognito?

    You did GREAT! I could never cook in front of a camera & scallops no less mine always seem to be over done.

    I'm so glad I found your blog. I'll have to thank Culinary Types again. The US could always use another cooking show, come on down!

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  11. wow.. see, sometimes impulse does take us to places, hahaha.. hope you make it. how exciting!

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  12. Ahhh, the famous scallop recipe! Looks amazing Jan.
    I'm keeping everything crossed for you!

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  13. Jan this is fantastic! I am going to watch the video now :)

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  14. I knew you would get to this stage and that they would instantly be drawn to you. You have an infectious smile, charming and you can cook to boot!

    I want all the details when I come back.

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  15. Congratulations, Jan! You are so brave, I know I couldn't do it. I am certain they will put you on telly, your recipe looks fantastic.

    I am only just now catching up with you after a couple of weeks absence, and everything you make has me drooling.

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  16. LOL - I love that - a teeny bit of salt. This looks good - bacony flavors and seafood always go together in my mind!

    -DTW
    www.everydaycookin.blogspot.com

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  17. Hey, well done, Famous Person! I would be far too terrified to want to appear on TV, plus there is no way on earth a camera crew is coming into my rented kitchen!! The scallops look fabulous (they are my favourites) and I'm thinking I might steal the lemon butter sauce to use on other seafood too...

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  18. I love scallops and we haven't had them in awhile. Looks like I better try out your recipe!!

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  19. Yeah Jan - you are going to be famous!!! I think your little video is great and charming. I am so excited for you... I am also really excited to try this recipe because it looks FANTASTIC!

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  20. Just wanted to say thank you to everyone for all your lovely comments.
    As I said I'm not too sure about me getting on there (don't anyone hold their breath) LOL
    Thanks again will let you know as soon as I know.

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  21. Excellent story, Jan! You must keep us posted. You might soon be off the hollywood. Thanks for sharing! Stacy

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  22. You had me at scallops and lemon juice zest. Dang.

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  23. Doing those videos sounds like a lot of fun! The scallops with lemon sauce sound tasty!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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