Roasted scallops wrapped in pancetta with citrus sauce
- 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 baby greens, to garnish
Preheat the oven to 180ºC.
Heat the wine and add the butter. Gently add the fennel and poach for 5 minutes. Season to taste and set aside.
Peel the rind off the oranges and lemon, and julienne. Place the rind, sugar, water and the juice from the oranges and lemon in a saucepan and reduce over a medium heat to a thin marmalade consistency.
Wrap each scallop in a rasher of pancetta and secure with a cocktail stick. Heat an ovenproof frying pan to very hot and sear the scallops quickly. Season and place in the oven for 3 – 4 minutes. Remove the scallops and keep warm. Deglaze the frying pan with the orange reduction.
Divide each fennel bulb into three and place on a plate. Remove the cocktail sticks from the scallops and place them on top of the fennel bulbs. Pour the remaining reduction over, garnish with baby greens and serve.
To drink: Ken Forrester FMC Chenin Blanc 2006 – a rich, fat chenin blanc for rich fat scallops!