Warm Salad of King Prawns & Scallops with Asparagus, Peas and Pancetta

Serves: 2

You will need

1 pack of Young’s King Prawns & Scallops – defrosted and drained
1 bunch of asparagus – cleaned and trimmed
150g frozen peas
1 pack of diced pancetta (100g)
Handful of lambs lettuce and/or peas shoots
Shaved parmesan cheese

For the dressing

Zest and juice of 1 medium orange
3 tbsp olive oil
1 tsp wholegrain mustard
Sea salt and ground black pepper


1 Blanch the asparagus and peas in a pan of boiling water for 2-3 minutes until just tender.

2 Cook the King Prawns and Scallops according to instructions on pack.

3 Fry the pancetta until crisp.

4 Make the dressing by whisking all the ingredients together.

5 Mix the lambs lettuce/pea shoots with the asparagus and peas. Add the dressing and toss together.

6 Place on a serving dish and top with scallops and prawns. Sprinkle over the pancetta and finish with parmesan shavings.

Recipe courtesy of Youngs

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