Rosemary seared scallops with pancetta, radicchio and toasted hazelnuts

Method

1. Wrap each scallop in a slice of pancetta and secure in place with a sprig of rosemary, skewered through the scallop. (If making ahead, chill until ready to cook.)
2. Melt the butter in a large frying pan over a high heat. Add the scallops and cook for 2 minutes each side until golden and the pancetta is crisp and cooked.
3. In a bowl, toss the radicchio with the oil, vinegar, hazelnuts and some seasoning. Spoon onto 2 serving plates, top with the scallops and spoon over any pan juices.