Method

• First make the soup.Chop the onion, celery and garlic into small pieces.
• Add olive oil to the pan and soften the onion, celery and garlic, add the broccoli and let it stir fry for a minute or 2.
• Add 500-600 ml of water and slowly simmer until the broccoli is cooked.Transfer to a blender and liquids until smooth.
• Set aside for later.
• Remove the scallops from the shells and discard the corals.Rinse the scallops well and pat them dry.
• Wrap the pancetta strips around the edge of each scallop.
• Heat a frying pan over a medium heat and add a splash of olive oil.
• Add the scallops and pan fry them for 1-2 minutes on each side until golden brown.
• Add the broccoli and cook until soft.
• Remove the scallops from the pan and drain well on kitchen paper.Keep the broccoli warm in the pan.
• Reheat the soup and add seasoning and cream fresh to your liking.
• Top with the scallops and garnish with a chopped parley and Salt and Pepper.