Christmas cookery class

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON
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Many of us have friends and family round for Christmas dinner and would love to try a different veg or starter.

Arlene from Carrickfergus Cookery School is offering a one-off Christmas cookery class on Wednesday, December16, 6.30-9.30pm. Dishes include Christmas red cabbage, sprouts with madeira pancetta and chestnuts, (learn how to prepare fresh chestnuts), smoked salmon crostinis and parcels and really special pannetonne bread and butter puddings. For more information contact Arlene: Email arlene.thompson@carrickymca.org Face Book carrickferguscookeryschool or on 07854114727 In the meantime have a practice at this delicious starter -perfect for Christmas dinner!

Scallops with crispy pancetta and lemon crème fraiche

Ingredients:

1 tbsp extra virgin olive oil

½ tsp Dijon mustard

1 tsp white wine vinegar

25g crème fraîche

Zest & juice of ¼ lemon

25g fresh watercress, leaves picked, thick stalks discarded

40g Cubetti Di Pancetta

6 fresh scallops from the fresh fish counter, roes removed

Freshly ground black pepper

Method:

1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.

2. In a separate bowl, mix the crème fraîche with half the lemon juice. Set aside. Divide the watercress between each plate and drizzle with the dressing.

3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, then add the scallops and fry for 30 seconds to 1 minute on each side, until opaque and just cooked through. Add the remaining lemon juice to the pan.

4. Place 3 scallops on each plate of watercress, spooning over the pancetta and pan juices.

Serve with the lemon crème fraîche and garnish with the zest.