Oatmeal and scallop with crisp panchetta

Ingredients for Oatmeal and scallop with crisp panchetta

Instructions for Oatmeal and scallop with crisp panchetta

To prepare the Oatmeal and scallop with crisp panchetta recipe, please follow these instructions:

Stir the panchetta crisp in a little oil and put it on greasy paper.

Chop sliced ​​and sauté in a small saucepan, add the white wine and simmer.

If the obstacles are still on the sea bag jaws, these are removed. Make four spoons out of rosemary twigs (a little longer than the scallop is wide) by removing all leaves except the top and cutting the stalk through a sharp knife, stick the spears through the scallops. Warm two pans of butter, add the thyme to one, stir the capers in the thyme butter and the scallops on the other pan (about 1-1 1/2 min on each side) when the scallops are turned, squeeze a little lemon juice over and season with pepper.

Bring the basil, the warm white wine and the butter in a blender and drive it well and taste with salt and pepper.

Pour a little of the sauce onto a small (preheated) plate, then build a "tower" of mashed potatoes, panchetta and finally the scallop.