Scallops and leeks with crispy pancetta

Scallops and leeks go so well together, and the slight sweetness of the scallops pairs nicely with the saltiness of the pancetta.

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As always, this is (I hope!) pretty straightforward to make. I just fried the pancetta cubes in a small amount of coconut oil on a high heat until nice and crispy, before removing from the pan. I then sautéed the leeks and took out when just softened. Finally, after preparing my kale (or other salad you want to serve it with), I pan-fried my scallops. Watch these carefully, as they will turn out chewy if you over-do them! I tend to leave them until they have turned opaque about 3/4 of the way up the scallop, before turning to finish the other side for a minute or so – they shouldn’t need long on the second side.

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Put everything together, and enjoy!

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