1 dozen sea scallops
2 ounces pancetta, cooked
6 cherry tomatoes, sliced
1/2 cup micro-greens
1/3 cup mayo mixed with 1 chipotle pepper in adobo sauce
Wash and dry scallops well. In a lightly oil heated pan, cook scallops about 2 minutes on each side until opaque. Slice each scallop almost in half and stuff with pancetta, tomato, micro-greens and mayo.
skewer with toothpick and serve
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