07/10/2026
Make your midweek meal feel a little more special with Tesco Finest British Roe-On King Scallops for £8 with Clubcard. The quality you need, around the corner.
T&Cs: Clubcard price £8, regular price £10. Ends 27/10. Serving suggestion. Available in selected larger stores and online. Clubcard/app required. Delivery charges and some exclusions may apply.
Recipe below:
Serves 2
220g Tesco Finest Sugarbelle Tomatoes
4 Tesco Finest Smoked Pancetta Slices
2 tbsp tomato paste
3 cloves garlic, peeled
Olive oil
125ml of Tesco Finest White W**e
1 400g tin butterbeans
200g of Tesco Finest Cavolo Nero
6 Tesco Finest British King scallops’ roe on
50g unsalted butter, softened
15g flat leaf parsley, finely chopped
1 lemon
Preheat the oven to 200°C, halve the Sugarbelle tomatoes, then stack and finely slice the pancetta.
Toss them into a 25cm x 30cm roasting tray, squeeze in the tomato paste, finely grate over the garlic, and drizzle in 1 tbsp of oil.
Mix and massage everything together, spread it out to form one even layer, and roast for 10-12 minutes, until the tomatoes soften and everything starts to catch in places.
Pull the tray from the oven, pour in the w**e and scrape up any caught bits into the stew.
Return to the oven and roast for another 5-7 minutes, until the w**e has reduced by half. De-stem the Cavolo Nero, and finely slice it while you wait.
Take the tray from the oven once more, tip in the butter beans, juice and all, add the Cavolo Nero and give everything a good stir.
Return to the oven for a further 8-10 minutes, until the Cavolo Nero has wilted and the sauce has reduced around the beans, coating them in a loose glaze.
While you wait, mash the parsley and butter together on a board with a finely grated clove of garlic. Season with salt and pepper.
Set a medium sized frying pan over high heat, and drizzle in a little oil. Dry the scallops well with kitchen towel and season with salt.
Once the oil starts to smoke, fry the scallops flat-side down for 1-2 minutes per side, until deep golden. Squeeze over a little lemon juice, and rest for 2 minutes in the pan.
Take the stew from the oven, fold through the flavoured butter, and divide between bowls. Top with the scallops and serve with a big wedge of lemon ready for squeezing.
