Scallops wrapped in Pancetta: a delicious recipe by Enoteca Pinchiorri
Scallops and pancetta recipe: Italian appetizers with seafood and bacon by Enoteca Pinchiorri's chefs Italo Bassi and Riccardo Monco
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- Chef's knife
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Ingredients
- Scallops: 8 each
- Pancetta: 8 slices
- Peas: 200 g
- Onion: 1
- Broth: 300 ml
- Wild garlic: to taste
- Cream: 100 ml
- Milk: 100 ml
- Morel mushrooms: 50 g
- Scallion: 20 g. chopped
- Red wine vinegar: 200 ml
- Extra virgin olive oil: 200 ml
- Edible flowers: As needed
- Salt: To taste
- Pepper: To taste
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