Rosemary Seared Scallops With Pancetta, Salad and Hazelnuts Add/Read Comments
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The fiddly bit is wrapping the scallops in pancetta. It would have been better perhaps to have used fresh scallops rather than delve into 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, Salad and Toasted Hazelnuts
Adapted from a recipe in Delicious.
- 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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Comments
I love nuts in a salad. And Viognier is one of my favorites too. Sounds like a delicious meal.
Scribbled down by: Shari on February 21, 2009 10:40 PM
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.
Scribbled down by: Toffeeapple on February 23, 2009 4:28 PM
this looks almost too good to eat! what a wonderful combination, especially the nuts adding the extra crunch!
Scribbled down by: johanna on February 25, 2009 12:17 AM