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Receta Scallop With Alsace Bacon And Romesco Sauce

Name: Scallop With Alsace Bacon And Romesco Sauce
Ingredients: 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; Seasoning

de Global Cookbook

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Ingredientes

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

Direcciones

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