Scallops Wrapped in Smoked Pancetta
Skewered pieces of scallop wrapped in pancetta.
Juicy Scottish scallops wrapped in smoked pancetta and skewered ready to serve with a creamy dill and Reisling sauce.
Scallops, (shellfish) smoked pancetta (pork belly, salt, herbs and spices, preservatives E252, antioxidant E301)
Cream and dill sauce: Reisling wine (sulphites), double cream (milk), dill, salt and pepper.
Defrost the skewers and sauce in the fridge overnight, Once defrosted, use within 48 hours.
Heat a dry frying pan to a medium high heat and fry the skewers for 2 minutes on each side.
Serve with the cream and dill sauce gently heated in a small pan until just bubbling. (Can also serve this sauce with the hot souffles.)
Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!