SCALLOPS GORGONZOLA
An elegant appetizer for 2. Scallops wrapped in pancetta, served on asparagus and finished with a gorgonzola sauce.
Provided by KelBel
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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).
- Blanch the asparagus in rapidly boiling water for two minutes.
- Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
- Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.
Nutrition Facts : Calories 417.8, Fat 30.2, SaturatedFat 12.5, Cholesterol 57.4, Sodium 872.9, Carbohydrate 5.8, Fiber 0.9, Sugar 1.4, Protein 20.8
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