Wednesday, November 18, 2009

Pancetta-Wrapped Scallops with Garlic Emulsion

Pancetta-Wrapped Scallops
with Garlic Emulsion

8 each wooden toothpicks
8 each sea scallops
8 each pancetta strips (deli thin)
salt and pepper

For the garlic emulsion
1 tablespoon roasted shallot
1 tablespoon roasted garlic
1 tablespoon minced ginger
1 tablespoon chopped cilantro
1 teaspoon champagne wine vinegar
2 tablespoons olive oil
salt and white pepper
For the scallops: Remove the side muscle from each scallop. Wrap each scallop with a strip of pancetta. Secure the pancetta with a toothpick. Season the wrapped scallops with salt and pepper. Sear both sides of each scallop on a hot grill. Cook until slightly firm.

For the emulsion: Roast the shallot and garlic by rubbing lightly with olive oil and roasting at 350 degrees in a toaster oven until the bulbs have softened. Place the soft bulbs and the remaining ingredients in a blender and puree to a smooth consistency. Present the scallops with choice of accompaniments and spoon a small amount of emulsion lightly on each scallop. Serves four.

Daniel Chong-Jimenez

No comments:

Post a Comment