Scallop with Alsace Bacon And Romesco Sauce

Ready in 1 hour

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

Share it:

Try this Scallop with Alsace Bacon And Romesco Sauce recipe, or contribute your own.


Are you making this? 
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
2 Cloves garlic; peeled

Original recipe makes 1 servings



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!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Scallop with Alsace Bacon And Romesco Sauce. Be the first to review it!

I'd rate it:

sign in to add your comment


There are no tags on this recipe. Log in to add tags.

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free