• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 slices smoked pancetta

  2. 4 large fresh scallops, roe removed

  3. 2 Tbsp extra virgin olive oil, plus

  4. 1 Tbsp for garnish (or truffle oil for garnish)

  5. 2 tsp mascarpone or sour cream

  6. 1 tsp salmon roe

  7. 1 Tbsp finely chopped chives

  8. Parsley soup

  9. 250g Agria potatoes, peeled and diced

  10. 80ml olive oil

  11. 250ml fish stock

  12. 1 bunch flat-leaf parsley, roughly chopped

Instructions Jump to Ingredients ↑

  1. Scallops, pancetta & parsley soup Make the parsley soup first. Combine potatoes, olive oil and fish stock in a pot and bring to the boil. Simmer for 10 minutes, then add half the parsley and simmer for a further 8 minutes. Season with salt and white pepper. Add remaining parsley, then purée in a blender. Strain through a sieve and set aside.

  2. Preheat oven to 180°C. Lay pancetta on a tray lined with baking paper and cook in the oven for 8-10 minutes or until crispy. Cool, then chop into rough crumbs.

  3. Pat scallops dry on paper towels and season with salt and white pepper. Heat oil in a pan, add scallops and cook for 15-20 seconds on each side. Drain.

  4. To serve, reheat parsley soup and pour into 4 shot glasses. Top with a dollop of mascarpone, then a little salmon roe, if using. Skewer each scallop on a cocktail stick and drizzle with extra virgin olive oil or truffle oil. Serve on shot glasses and garnish with crumbed pancetta and chives.

  5. From Taste magazine, December 2010.


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