Рецепт Scallop With Alsace Bacon And Romesco Sauce
Порций: 1
Ингредиенты
- 5 lrg Scallops, cleaned
- 10 slc Pancetta, thinly sliced
- 10 x 2 inch brioche croutes
- 30 ml Romesco sauce
- 25 ml Extra virgin olive oil
- 1 x Dry romesco pepper, soaked and seeded
- 1 x Red pepper
- 100 gm Tomatoes
- 2 x Cloves garlic, peeled
- 25 gm Almonds, blanched
- 30 ml White wine vinegar
- 130 ml Extra virgin olive oil
- Â Â Seasoning
Инструкции
- Romesco sauce:Place the red pepper, almonds, garlic and tomatoes on a tray and bake in a medium oven.
- When soft and lightly browned, peel the pepper and tomatoes and seed them.
- Blend all the ingredients together with the romesco pepper and gradually add in the vinegar, extra virgin olive oil and seasoning.
- Brush the brioche croutes with the romesco sauce and bake in a warm oven till golden.
- Cut the scallops in half and wrap around the pancetta and secure with a cocktail stick.
- Heat the extra virgin olive oil in a frying pan till very warm. Place the scallops in the pan and cook on each side for 20 seconds. Remove from the pan and place on the croute.
- Spoon on a little more of the romesco sauce.
- NOTES : For 10 Crostini