maandag 25 november 2013

Roasted sea scallop wrapped in pancetta with tomato and gremolata

Serves 4 as a starter

For the gremolata
4 tbsp flat leaf parsley, coarsely chopped
2 garlic cloves, peeled and crushed
2 oranges, zest and juice
1 lime, zest and juice
Juice of 1 lemon
1/3 cup / 100 ml extra virgin olive oil
Salt and freshly ground black pepper

24 thin slices of pancetta
12 sea scallops
4 tomatoes, blanched, peeled, deseeded and diced
Juice of 1 lemon
2 tbsp / 30 ml olive oil
Baby salad leaves (greens), to serve

To make the gremolata
• Mix the parsley, garlic, and the zest and juice of the oranges, lime and 1 of the lemons together in a small bowl
• Season with salt and pepper, add the olive oil and set the gremolata aside until ready to serve

1. Preheat oven to 350ºF / 180ºC
2. Trim the pancetta to ½ inch / 1cm in width and 4 inches / 10 cm in length
3. Place 2 strips of pancetta across each other flat on a baking tray to make a cross
4. Place a scallop large-side down in the centre of the cross and wrap the pancetta around the scallop
5. Repeat on all the scallops
6. In a hot non stick fry pan, place the scallops flat side down for 30 seconds, until scallops begin to change colour (in batches if necessary)
7. Transfer the pan to the oven for 1 minute, then turn them over and cook for a further 1 minute.
8. Remove from the oven
9. Place the diced tomatoes, the juice of 1 lemon and the olive oil in a small pan and warm gently.
10. To serve, place the tomatoes in the centre of 4 serving plates. Place the scallops on top and lay a few baby salad leaves (greens) in the centre of the scallops.
11. Drizzle a little of the dressing used to warm the tomatoes over the leaves and spoon the gremolata around the plates.

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