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Name: Scallop with Alsace Bacon And Romesco Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Cloves garlic; peeled; 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; Seasoning

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INGREDIENTS

2 Cloves garlic; peeled
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
Seasoning

Servings

INSTRUCTIONS

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

NOTES

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Scallop with Alsace Bacon And Romesco Sauce

2 Cloves garlic; peeled
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
 Seasoning

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

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 1 servings

Calories: 384
Calories from Fat: 341 (89%)

Amt Per Serving		% DV

	Total Fat 37.9g	50 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 4.9g
Cholesterol 0mg		0 %
Sodium 84.4mg		3 %
Potassium 501.4mg		13 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 6g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 384

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