Yield: 1 servings
|5 larges||Scallops; cleaned|
|10 slices||Pancetta; thinly sliced|
|10||2 inch brioche croutes|
|30 millilitres||Romesco sauce|
|25 millilitres||Olive oil|
|1||Dried romesco pepper; soaked and seeded|
|2||Cloves garlic; peeled|
|25 grams||Almonds; blanched|
|30 millilitres||White wine vinegar|
|130 millilitres||Olive oil|
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 the vinegar, olive oil and seasoning.
Brush the brioche croutes with the romesco sauce and bake in a hot oven until golden brown.
Cut the scallops in half and wrap around the pancetta and secure with a cocktail stick.
Heat the olive oil in a frying pan until very hot. 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.
Converted by MC_Buster.
NOTES : For 10 Crostini
Converted by MM_Buster v2.0l.