Scallops Gorgonzola – a delicious recipe with scallops, pancetta, gorgonzola, white wine, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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).
2
Blanch the asparagus in rapidly boiling water for two minutes.
3
Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
4
Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.
90
kcal
Calories
8
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 large scallops, 6 slices pancetta, 6 medium asparagus spears, 4 ounces gorgonzola, and more.
Yes, Scallops Gorgonzola falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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