Seared scallops with pancetta and baby spinach (serves 2)

Wash and dry the scallops and remove the little white muscle. Grill the pancetta until crisp. Place one tablespoon of the oil in a frying pan and heat until it begins to smoke. Season the scallops and add to the pan. Fry for 1-2 minutes until they are brown on the outside and slightly undercooked inside.

Mix the remaining oil with the balsamic vinegar and seasoning. Toss the spinach leaves in this and arrange on 2 individual serving plates. Arrange the scallops and pancetta on the top, sprinkle with the parmesan and serve at once.