Print Recipe Roasted scallops wrapped in pancetta with citrus sauce Serves: 4 Cooking Time: 50 mins Ingredients 250ml (1 cup) white wine 15ml (1 tbsp) butter 4 fennel bulbs salt and freshly ground black pepper, to taste 2 oranges 1 lemon 100g (½ cup) sugar 250ml (1 cup) water 12 scallops 12 rashers pancetta beetroot
To drink: A white wine with loads of ripeness, such as Cederberg Bukettraube, will be perfect with these particular spices.
To drink: Splash out with Veuve Clicquot Yellow Label. Alternatively Krone Borealis Brut also has the rich creaminess and balance needed to match the sauce.