Scallops Gorgonzola

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

• Ready In: 15 mins
• Serves: 2

Ingredients

• 6  large scallops
• 6  slices pancetta
• 6  medium asparagus spears
• 4  ounces gorgonzola
• 1⁄2 cup white wine
• 2  tablespoons olive oil
•  salt and pepper

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.