Seared Scallops with Pancetta Recipe
Recipes | 8th October 2018
What You’ll Need:
- 10 Large Scallops
- 20 Thin Slices Of Smoked Pancetta
- 1 Large Butternut Squash
- 1 Clove of Garlic
- 2 Sprigs of Thyme
- 60g of Pine Nuts
- 60g of Butter
- 100ml of Chicken Stock
- 50ml of Cream
- 1 Lemon
- 5g of Fresh Sage
Creating The Dish:
Wrap the Scallops with the pancetta so that the sides are fully covered. Secure with a cocktail stick.
Peel the butternut squash, remove all the seeds. Clean, wash and pat dry.
Roast in a 140°C oven for 10 to 15 minutes, until the seeds start to pop.
Cut 10 x 4cm diameter x 2cm thick discs.
In a pot, melt 1/3 of the butter until slightly frothy. Place the butternut squash discs in the pot and sear on medium heat until golden brown and caramelised.
Turn upside down, add the garlic clove and the thyme.
Cook in the oven for 10 minutes at 175°C.
Dice the leftovers and trimmings of the butternut squash.
Place in a pot, cover with the chicken stock and the cream. Cover with a paper cartouche.
Gently simmer until the liquid has evaporated and the butternut squash becomes soft.
Place in a blender and blitz until smooth.
Check the seasoning.
In a pan, heat up the olive oil.
Sear the scallops until lightly caramelised. Add in the butter and baste the scallops for one minute.
Add in the roasted butternut squash seeds, the pine nuts and fresh sage leaves. Baste for one more minute, until the butter starts to turn brown.
Deglaze with the lemon juice.