Scallop with Alsace Bacon And Romesco Sauce

Ready in 1 hour

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Top-ranked recipe named "Scallop with Alsace Bacon And Romesco Sauce"


Ingredients

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1 Dried romesco pepper; soaked
25 ml olive oil
25 g Almonds; blanched
10 2 2 inch brioche croutes
30 ml White wine vinegar
30 ml Romesco sauce
1 Cayenne pepper
100 g Tomatoes
5 lg Scallops; cleaned
10 sl Pancetta; thinly sliced
130 ml olive oil
ROMESCO SAUCE
2 Cloves garlic; peeled
Seasoning

Original recipe makes 1 servings

Servings  

Preparation

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 the vinegar, olive oil and seasoning. Brush the brioche croutes with the romesco sauce and bake in a hot oven until golden brown. Cut the scallops in half and wrap around the pancetta and secure with a cocktail stick. Heat the olive oil in a frying pan until very hot. 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

Calories Per Serving: 384 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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