4 slices Pancetta
6 King Scallops with Roe Attached
2 tspn Sunflower Oil
30g Butter
2 cloves Garlic
2 Fresh Thyme Sprigs
Zest 1/4 Orange plus
5 tbspn of Orange Juice
Maple Syrup
Bunch of Fine Asparagus, trimmed
Heat grill to medium. Line a grill pan with foil, add pancetta and grill for 3-4 minutes until crisp. Set aside.
Heat oil in a small frying pan over a high heat, add scallops and cook for 1.5 minutes until deep golden, turn and cook for a further minute. Transfer to a warmed plate and cover with foil.
In a medium frying pan, melt butter over a medium-high heat. Add garlic and cook for 2 minutes until golden. Add the thyme and orange zest, cook for a few seconds then add the orange juice, maple syrup and season well. Increase the heat and bubble rapidly for a minute. Remove from the heat, add the cooked scallops and turn in the sauce
Meanwhile, steam the asparagus for 1-2 minutes until tender. Divide between two plates, top with scallops, and sauce. Break cooked pancetta into shards, scatter over and serve.