Scallops Gorgonzola Food
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
SCALLOPS GORGONZOLA
An elegant appetizer for 2. Scallops wrapped in pancetta, served on asparagus and finished with a gorgonzola sauce.
Provided by KelBel
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side).
- Blanch the asparagus in rapidly boiling water for two minutes.
- Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
- Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.
Nutrition Facts : Calories 417.8, Fat 30.2, SaturatedFat 12.5, Cholesterol 57.4, Sodium 872.9, Carbohydrate 5.8, Fiber 0.9, Sugar 1.4, Protein 20.8
COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC
These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the scallops and separate the coral from the white flesh.
- Peel and smash the garlic.
- Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
- Season to taste.
- Place on paper towel and keep hot between two plates over a pan of hot water.
- Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
- Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
- Serve immediately with a dry rose wine.
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