A classy but dead simple recipe, but one demanding excellent quality of very fresh ingredients. I used queen scallops on this occasion, which are button-sized and a contrast to the big, meaty king scallops, though either will do fine – but in either case do not overcook the scallops.
Slice finely some smoked pancetta, or use the ready-cubed variety. Add to a hot frying pan with some finely sliced shallot and green beans cut to easy eating size. Season with salt and freshly milled pepper and sauté for a minute or so. Add the scallops and finely-diced parsley, then toss for a further minute or so until they are lightly coloured.
Add a good slug of white wine and allow to reduce for a minute. Then add cream (in this case I used double cream, though soured will do just as well.) Allow to bubble for a minute or so until reduced by half, then serve immediately with pasta, rice or whatever else you fancy.