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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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An elegant appetizer for 2. Scallops wrapped in pancetta, served on asparagus and finished with a gorgonzola sauce. Ingredients:
6 large scallops |
6 slices pancetta |
6 medium asparagus spears |
4 ounces gorgonzola |
1/2 cup white wine |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side).
2. Blanch the asparagus in rapidly boiling water for two minutes.
3. Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
4. Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.
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