Rosemary Seared Scallops with Pancetta, Salad and Hazelnuts- the fiddly bit is wrapping the scallops in pancetta. It would have been better perhaps to have used some choice, plump scallops from the Oxford covered market fish man rather than delve into the depths of the freezer and use some pitifully small frozen ones; but still the results were mouthwateringly tasty.Print
As an accompaniment a superb Southern French Viognier makes for a near perfect match.
Rosemary Seared Scallops with Pancetta and Hazelnuts
Rosemary Seared Scallops with Pancetta, Salad and Hazelnuts
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- 3 scallops per person
- pancetta slices
- rosemary sprigs
- knob of butter
- mixed salad leaves
- extra-virgin olive oil
- balsamic vinegar
- toasted hazelnuts
- Wrap each scallop in a slice of pancetta and secure in place with a sprig of rosemary skewered though the scallop. Remove most of the leaves from the rosemary first.
- Fry the scallops over a high heat in the melted butter. Cook for about 2 minutes each side until golden and the pancetta is crisp.
- Place on top of a little mixed salad and dress with balsamic vinegar and olive oil (1 tbsp vinegar to 3 tbsp oil). Top with toasted hazelnuts
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