Pan seared scallops and roe emulsion.
Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to make a special dish, pan seared scallops and roe emulsion. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Pan seared scallops and roe emulsion is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They're fine and they look wonderful. Pan seared scallops and roe emulsion is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have pan seared scallops and roe emulsion using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Pan seared scallops and roe emulsion:
- {Make ready 6 of scallops and roe.
- {Take 1 of small romanesco cavolo.
- {Make ready 50 g of guanciale or pancetta.
- {Prepare of Olive oil.
- {Make ready of Salt - optional.
- {Make ready of Breadcrumbs - optional.
Steps to make Pan seared scallops and roe emulsion:
- Cut your romanesco and slice some for decoration and crunch. I steamed mine in the microwave for about 2 minutes before pureeing. Wash your scallops and remove the roe. For the emulsion, pan fry the roe first in a little oil for few minutes and then blend with olive oil until emulsified. In the same pan, prepare your guanciale without adding any oil. Once crispy, set aside and in the same pan, sear the scallops until golden brown, but still firm..
- To serve, plate your romanesco puree first, place the scallops on top and sprinkle the breadcrumbs and guanciale on top. A great tip for the slices of romanesco or any other leafy vegetable, is to place in very cold water and the will become crisp. For the roe emulsion, you can pipe it on the plate, like mine or just cover your scallops as a condiment. I haven't added any salt because of the saltiness of the guanciale, but you could add if preferred. Buon appetito..
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