Easiest Way to Make Favorite Pan seared scallops and roe emulsion

Pan seared scallops and roe emulsion.

Pan seared scallops and roe emulsion

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to make a distinctive dish, pan seared scallops and roe emulsion. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pan seared scallops and roe emulsion is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Pan seared scallops and roe emulsion is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular 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 cook it.

The ingredients needed to make Pan seared scallops and roe emulsion:

  1. {Get 6 of scallops and roe.
  2. {Get 1 of small romanesco cavolo.
  3. {Get 50 g of guanciale or pancetta.
  4. {Take of Olive oil.
  5. {Prepare of Salt - optional.
  6. {Prepare of Breadcrumbs - optional.

Steps to make Pan seared scallops and roe emulsion:

  1. 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..
  2. 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..

So that is going to wrap this up for this special food pan seared scallops and roe emulsion recipe. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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