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40
40
Seared Scallops with Corn Cream
Preheat the broiler. Lay the pancetta in a single layer
on a baking sheet and run under the hot broiler. Rotate
so that the pancetta evenly cooks for 2-3 minutes. You
want to just barely cook and firm it up. It should still
remain pliable but will be opaque and not browned.
12 slices pancetta, thinly sliced
12 pieces large dry-pack fresh
scallops (about 1½ pounds)
3 tablespoons olive oil
2 cups young watercress leaves
with tender stems (discard
woody stems)
Gently unwind the pancetta and then wrap around
the outside of each scallop, leaving the flat sides bare.
Secure with a toothpick, if necessary.
Corn Cream (recipe follows)
Black pepper, freshly ground
Heat the oil in a large heavy-bottomed sauté pan over
medium-high heat until very hot and just beginning
to smoke. Using tongs, carefully place the scallops
flat side down and cook until golden brown, about 2
minutes. Turn and cook the other side until browned,
about 1 minute.
Arrange the watercress leaves in the center of warm
plates and place the scallops on top. Spoon the Corn
Cream around the outside and garnish with a grinding
or two of black pepper. Serve immediately.
. YIELD ,
Serves 6
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