Scallops Gorgonzola

Total Time
15mins
Prep 5 mins
Cook 10 mins

An elegant appetizer for 2. Scallops wrapped in pancetta, served on asparagus and finished with a gorgonzola sauce.

Ingredients Nutrition

Directions

  1. Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side).
  2. Blanch the asparagus in rapidly boiling water for two minutes.
  3. Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
  4. Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.

Reviews

(1)
Most Helpful

This recipe is a great idea. I did not have pancetta so I used bacon. It was delicious. Will definitley make again. Thumbs up.

LIV2COOK May 29, 2008

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