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Scallops wrapped in pancetta on a sweet potato puree
Course:
Appetizer, Tapas
Cuisine:
Mediterranean Inspired
Keyword:
bacon, pancetta, scallops, sweet potatoes
Servings:
4
people
Author:
Steve Paris
Pairing seafood and meat - surf and turf - has long been a thing. Scallops and cured meat are particularly complimentary. These scallops wrapped in pancetta were delicious. And the sweet potato puree made them even more delicious.
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Ingredients
16
scallops
100
g
pancetta
2
large sweet potatoes
1
Tbsp
truffle oil
optional
Radish sprouts or similar ganish
Instructions
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
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