Name: Scallop with Alsace Bacon And Romesco Sauce
Ingredients: 5 lg Scallops; cleaned; 10 sl Pancetta; thinly sliced; 10 2 inch brioche croutes; 30 ml Romesco sauce; 25 ml Olive oil; 1 Dried romesco pepper; soaked and seeded; 1 Red pepper; 100 g Tomatoes; 2 Cloves garlic; peeled; 25 g Almonds; blanched; 30 ml White wine vinegar; 130 ml Olive oil; Seasoning

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food6	1	servings

INGREDIENTS

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

INSTRUCTIONS

ROMESCO SAUCE
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.
Converted by MC_Buster.
NOTES : For 10 Crostini
Converted by MM_Buster v2.0l.

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