There is something primal about that surf and turf thing – here implemented as pancetta wrapped around a scallop.
You may have already had bacon wrapped around a prawn as finger food at a function or several. This recipe takes that classic combination to another level of subtlety. Bacon would overpower scallops, and I love scallops so didn’t want this to happen. Pancetta is a milder and much more interesting relation of bacon. Do give it a try if you haven’t already.
And the other thing missing from those “bacon-prawn” experiences was a complimentary base. The sweet potato and truffle oil puree delivers a sweet earthy foundation to the complimentary subtleties of the scallops and pancetta.
The recipe and photo indicates 4 scallops per person. Depending on how heavy/rich the main course to follow is, you could reduce that to two scallops. On the other hand, if you are making this as a tapas dish, four scallops works well.
Scallops wrapped in pancetta on a sweet potato truffle puree
- 16 scallops
- 100 g pancetta
- 2 large sweet potatoes
- 1 Tbsp truffle oil
- Radish sprouts or similar ganish
Boil the sweet potatoes until very tender. Drain and allow to cool a little. Mash.
Add truffle oil, salt and pepper to the sweet potato mash. Blend until smooth, or force through a fine sieve.
Wrap each scallop in a piece of pancetta.
Saute in olive oil over medium high heat until pancetta starts getting crispy.
Serve on the sweet potato truffle puree, and top with some sprouts