Perfect for that extra special occasion, this recipe involves wrapping scallops in slices of pancetta. These beauties are fried and served with a gorgeous cranberry and red wine dressing that will leave you with a festive taste sensation.
- 50g cranberry sauce with port
- 15g salted butter
- 10g red wine vinegar
- 12 x slices of smoked pancetta
- 12 x Asda Extra Special shell-on King Scallops or Fish Counter King Scallops
- 1 tablespoon olive oil
- 32 x outer Brussels sprout leaves
Method1 Combine cranberry sauce, butter and red wine vinegar and bring to the boil. Leave to cool.
2 Roll the pancetta between sheets of baking parchment, and then wrap a slice around the outer edge of each scallop so it just overlaps. Cut off any excess. Remove from the shell and roe if using shell-on scallops.
3 Heat olive oil in a non-stick pan. Fry the scallops, pancetta side down, turning until the pancetta is crisp. Finish cooking them top side until the flesh turns golden. Drain on kitchen paper before serving.
4 Separate the sprouts into individual leaves. Grill raw sprout leaves in a hot pan until wilted and charred. Season.
5 Drizzle the dressing on plates. Add 3 scallops to each plate. Scatter the chargrilled sprouts over the top and serve.
Prep Time15 minutes
Cook Time3 minutes
Nutrition InformationServes 4
More festive recipes:
Copyright: Seasonal Berries
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