Pan-fried scallops with crisp pancetta, pea shoots & lemon creme fraiche

Manzanillaとペア

We found that the saltiness of the pancetta, the sweetness of the scallops and the citrusy lemon creme fraiche worked beautifully with the dry freshness of the manzanilla. The palate was left clean and refreshed ready for the next taste of the dish.

材料

1 tbsp extra virgin olive oil
0.5 tsp Dijon mustard
1 tsp white wine vinegar
25 g creme fraiche
1/4 lemon Zest and juice of quarter lemon
25 g fresh pea shoots
40 g diced pancetta
6 fresh scallops
Pinch Freshly ground black pepper

指示

Pan-fried scallops with crisp pancetta, pea shoots & lemon creme fraiche

1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.

2. In a separate bowl, mix the creme fraiche with half the lemon juice and set aside. Divide the pea shoots between each plate and drizzle with the dressing.

3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, the add the scallops and fry for 30 seconds to 1 minute on each side until they are opaque and just cooked through. Add the remaining lemon juice to the pan.

4. Place 3 scallops on each plate of pea shoots, spooning over the pancetta and pan juices. Serve with the lemon creme fraiche and garnish with zest.

Serves 2

作者 Gail Charlesworth , Mold United Kingdom