Scallops with Pancetta and Sloe Gin
Surf and Turf done "Sloe". A decadent but simple dish, with some serious wow factor! Absolutely delicious flavour hit, can be served as canapés or as part of your festive feast.Content information
- Dec 10, 2017
1 tsp extra virgin olive oil
4 slices pancetta
1 dsp sloe gin
1. To prepare the scallops firstly remove the roe, then place in a bowl and season the scallops with salt and pepper and extra virgin olive oil.
2. Slice the pancetta into strips a suitable size for wrapping the scallops you have. Wrap each scallop with pancetta around the girth, leaving the the flat sides exposed. Secure the little packages with a toothpick.
4. Then quickly remove from the heat, splash the scallops with the sloe gin and then serve. We served ours on a bed of nasturtium leaves and flowers which are edible and well as decorative.
Recipe provided by Farmhouse