Scallops Wrapped in Pancetta with Quince and Pear

Seared pancetta-wrapped scallops served over a homemade spiced quince, pear, and tomato chutney.

Seafood Appetiser Dairy Free Gluten Free Scallops Pancetta Chutney

Estimated Nutrition

Calories

605.1

kcal / serving

2420.4 kcal total

Carbs

78.2g

per serving

312.8 g total

Fat

20.6g

per serving

82.5 g total

Protein

27.1g

per serving

108.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

CondimentsSauces

150

White Wine Vinegar

Fruits

454

Quince

peeled, cored and roughly chopped

454

Pear

peeled, cored and roughly chopped

Meat

strip

Pancetta

halved widthways

NutsSeeds

clove

piece

berries

roughly chopped

roughly chopped

stem

Rosemary

leaves removed leaving a tuft at top

OilsFats

Olive Oil

for the chutney

Olive Oil

for the scallops

Seafood

piece

Scallop

cleaned

Vegetables

piece

Onion

roughly chopped

454

Tomato

blanched, peeled, deseeded and roughly chopped

Method

Sauté garlic and onion in oil for 3 minutes until softened.

Stir in allspice and curry powder and toast for 1 minute.

Add sugar and heat until caramelised.

Deglaze with vinegar and reduce for 2 minutes.

Add quince and pear, cooking for 8 minutes until softened.

Cool the mixture, then stir in tomatoes and herbs and season.

Wrap each scallop in pancetta and skewer five onto each rosemary stick.

Drizzle with oil and griddle for 3 minutes per side until cooked.

Spoon chutney onto plates and top with a scallop skewer.