
Arthur Potts Dawson
from
Market Kitchen
Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip
Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip
Spiadini of scallop with salsa rocco picante
Method
2. Add the drained whole tinned tomatoes and simmer for 20 minutes until the liquid has reduced by half and thickened.
3. Put the large chilli under a hot grill for 5 minutes, or until it is easy to peel the skin off. Peel, remove the seeds and finely chop and add to the tomatoes. Cook for a further 10 minutes. Pour into a small serving bowl or ramekin.
4. For the spiadini: prepare the skewers by removing the rosemary leaves from the stalks. Using a sharp knife, carefully scrape off the outer layer of the stalk, as it can taste very bitter.
5. Remove the scallops from the shell and spear onto the rosemary ‘skewers’, alternating with the pancetta. There should be three scallops and three pancetta cubes on each skewer.
6. Heat a griddle pan. Brush the skewers with olive oil, and griddle for 2 minutes on each side, or until the scallops are just cooked and the pancetta is browned.
7. Blanch the purple sprouting broccoli and serve with the skewers and the salsa.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
For the salsa rosso picante
1/2 clove Garlic, finely sliced1 small dried chilli
1 large fresh chilli
800g whole tinned tomatoes, drained
For the spiadini of scallop
6 Scallops, in the shell, roes removed250g smoked pancetta, cut into 6 scallop-sized cubes
2 sprigs Rosemary
To serve
purple sprouting broccoliTop Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Great discounts on cookware
Save money on shopping bills



















