February 21, 2009

Scallops With Pancetta & Hazelnuts

By In Recipes
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.

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

Rosemary Seared Scallops with Pancetta, Salad and Hazelnuts
Serves 1
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3 scallops per person
  2. pancetta slices
  3. rosemary sprigs
  4. knob of butter
  5. mixed salad leaves
  6. extra-virgin olive oil
  7. balsamic vinegar
  8. toasted hazelnuts
Instructions
  1. 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.
  2. 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.
  3. 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
Spittoon Extra http://spittoonextra.biz/

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3 Comments
  1. Shari February 21, 2009

    I love nuts in a salad. And Viognier is one of my favorites too. Sounds like a delicious meal.

  2. Toffeeapple February 23, 2009

    Now that would be my favourite meal, especially when paired with true Viognier. I shall have to speak to the fishman and get some really good scallops.

  3. johanna February 25, 2009

    this looks almost too good to eat! what a wonderful combination, especially the nuts adding the extra crunch!