Pan seared scallops and roe emulsion.
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, pan seared scallops and roe emulsion. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pan seared scallops and roe emulsion is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Pan seared scallops and roe emulsion is something that I've loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have pan seared scallops and roe emulsion using 6 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Pan seared scallops and roe emulsion:
- {Make ready of scallops and roe.
- {Take of small romanesco cavolo.
- {Get of guanciale or pancetta.
- {Prepare of Olive oil.
- {Get of Salt - optional.
- {Prepare 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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