AT A GLANCE
|01||For candied pancetta, preheat oven to 150C. Line a baking tray with baking paper, dust with icing sugar to cover lightly, place pancetta slices on top in a single layer and dust again with icing sugar. Cover with another piece of baking paper, then top with 2 oven trays to weight. Bake until crisp (10-12 minutes), cool on trays, then set aside.|
|02||Heat oil in a saucepan over medium heat, add shallot and fennel and sauté until tender (4-5 minutes). Set aside to cool, then process in a food processor with parsley, spinach and watercress, Tabasco and Pernod until smooth and bright green. Season to taste.|
|03||Process brioche, butter and lemon rind in a food processor to a paste and season to taste.|
|04||Increase oven to 190C. Place scallops on a baking tray and spoon on enough brioche mixture to cover, then bake until golden and crisp (4-5 minutes).|
|05||To serve, divide parsley purée among serving plates, top each with 3 scallops and then top each scallop with a piece of candied pancetta. Scatter with fennel pollen and watercress sprigs and serve.|
Note Fennel pollen is available from specialist spice shops and select delicatessens.