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| How to Cook | | | | 1.With a mortar, bruise all chestnut sauce together and set aside. |
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| | | | 2.In a super hot skillet, season the scallops with sea salt and black pepper till cameralized golden. |
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| | | | 3.Wrap them with the pancetta. Place in an ovenproof dish, drizzle with extra virgin olive oil and sprinkle with the mixed cheese. |
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| | | | 4.Bake till cheese melts. Serve with the sauce. |
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 | Seafood |
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Golden Scallops wrapped in Cheesy Pancetta served with Japanese Chestnut Sauce |
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| | Ingredients (serving size: 2) | -Scallops 8 pieces
-Pancetta 8 strips
-Mozzarella moderate amount
-Mimotette cheese moderate amount
Chestnut sauce:
-Japanese chestnut 4 pieces, peeled and skinned
-Garlic 1 clove, finely diced
-Onion 1 piece, finely diced
-Honey 1/2 tablespoon
-Mustard 1 tablespoon
-Lime 1/3 piece, juice and zest
-Aged balsamic vinegar (10 yrs) 1 tablespoon
-Unsalted butter moderate amount
-Sea salt flakes moderate amount to taste
-Freshly grounded black pepper moderate amount to taste
-Dill 2 sprigs | | | | Suggested Shopping List | -Scallop (Canada)
Item no.300326723
-Chestnut (Japan)
Item no.600005327
-Fumagalli Pancetta Bacon Wrap (Italy)
Item no.300357065
-Tradizioni Aged 10 yrs Balsamic Vinegar (Italy)
Item no.300386652
-Alemany Eucalyptus Honey (Spain)
Item no.300196103
-Precious Part Skim Mozzarella (USA)
Item no.003700010 |
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| | Wine Pairing
Miguel Torres Gran Vina Sol Chardonnay 2005, Penedes,Spain | | Item no.091100291 |
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