Monday, December 17, 2012

Pancetta Wrapped Scallops topped with Mint Pesto-served over a Mozzarella White Wine Risotto

Cook risotto according to packaging.  Remove lid and add white wine, cheese and herb-ed butter.

 Wrap scallops with pancetta and broil for 6 minutes.  Top risotto with carrots and fresh pesto.



4 large sea scallops

1 cup risotto

2 slices of Parma ham   

½ cup shredded mozzarella cheese

1 tablespoon herbed butter

¼ cup white wine

1 small julienned carrot

Salt and pepper to taste

For the pesto:

½ cup  fresh mint

1/3 cup pine nuts

2 garlic cloves

½ basil fresh basil

¼ cup Romano cheese

¼ cup extra virgin olive oil

Squeeze of fresh lemon juice

Puree in food processor





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