Scallop with alsace bacon and romesco sauce

Yield: 1 servings

Measure Ingredient
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
1 Red pepper
100 grams Tomatoes
2 Cloves garlic; peeled
25 grams Almonds; blanched
30 millilitres White wine vinegar
130 millilitres Olive oil


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 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.

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