Scallop, Pea and Pancetta Fettuccine with Pangrattato

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes


Tick off the ingredients as you buy them

  • 500g fettuccine, linguine or pappardelle pasta
  • ¼ cup Moro Frutal Extra Virgin Olive Oil
  • 1 cup fresh or panko breadcrumbs
  • 3 cloves garlic, crushed
  • grated rind of 1 lemon
  • 1 tablespoon finely chopped parsley
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup Moro Frutal Extra Virgin Olive Oil, extra
  • 6 slices pancetta, cut into strips
  • 500g scallops, cleaned
  • ½ cup frozen peas
  • ½ cup white wine
  • lemon wedges, for serving

Boil pasta in a large pot of salted boiling water until al dente. Meanwhile, to make Pangrattato, heat Moro Frutal Extra Virgin Olive Oil and sauté breadcrumbs with 1 clove crushed garlic until golden and toasted. Combine with lemon rind, parsley and season to taste. Drain pasta, retaining 1 cup of pasta water, and keep warm. Heat 1 tablespoon extra of Moro Frutal Extra Virgin Olive Oil in the pot, add scallops and sear quickly until golden on one side, remove. Sauté pancetta in oil until crisp, then add peas and wine and simmer for 5 minutes. Toss in pasta, scallops and remaining oil until heated through, adding a little pasta water if needed. Season to taste and portion into pasta bowls. Sprinkle with Pangrattato and serve with lemon wedges.


Drizzle with a little Moro El Frutal Extra Virgin Olive Oil just before serving for an added burst of flavour.

Panko breadcrumbs are coarse, flaky Japanese breadcrumbs available in most supermarkets and asian grocers that create a crunchy coating when used for crumbing.