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Rosemary Seared Scallops With Pancetta, Salad and Hazelnuts Add/Read Comments
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As an accompaniment a superb Southern French Viognier makes for a near perfect match.
- 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
From: Shari (February 21, 2009 10:40 PM)
I love nuts in a salad. And Viognier is one of my favorites too. Sounds like a delicious meal.
From: Toffeeapple (February 23, 2009 4:28 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.
From: johanna (February 25, 2009 12:17 AM)
this looks almost too good to eat! what a wonderful combination, especially the nuts adding the extra crunch!