A land and sea dish, expertly combined by master chef Martín Berasategui. 'Scallops with Aljomar pancetta cream and artichokes' , a refined, complete and, without a doubt, very, very tasty dish.
Ingredients for Scallops with Aljomar pancetta cream and artichokes
ALJOMAR Iberian pork belly cream
- 50g of chopped spring onion
- 125g of ALJOMAR Iberian pork belly
- 125g of chicken broth
- 250 g of cream
- 10 g of sherry vinegar
- 25g of fine wine
- 125 g of milk
Garrison
- 12 cleaned artichokes, quartered
- 2 peeled garlic cloves
- 250g of chicken broth
- 16 beautiful scallop pieces
- Oil, salt, freshly ground white pepper and butter
- A handful of fresh herbs to make a salad
- The peel of an orange, cut into julienne strips and blanched
Preparation of scallops with Aljomar pancetta cream and artichokes
For the ALJOMAR Iberian pork belly cream:
In a saucepan with oil, sauté the onion until translucent. Add the ALJOMAR Iberian pork belly and sauté for 5 minutes. Deglaze with the sherry vinegar and fino sherry, let it evaporate, then add the chicken stock, milk, cream, and a pinch of salt. Simmer for 5 minutes. Blend in a blender and strain, pressing firmly (the pork belly remaining in the strainer can be used for other dishes, such as pasta or rice). Set aside.
For the cream garnish:
In another saucepan with oil, sauté the two crushed garlic cloves. When they are golden brown, add the artichokes and sauté them, season with salt and pepper, add the chicken broth and cook for 3-4 minutes.
On the other hand, we made a salad with some freshly picked herbs.
Finally, in a pan with oil, sear the seasoned scallops, browning them on one side only. Halfway through cooking, add a generous knob of butter, remove the pan from the heat, and drizzle them with their own browned butter.
While they are cooking, put a few spoonfuls of ALJOMAR Iberian pork belly cream at the bottom of a dish.
Finish and presentation
Arrange the stewed artichoke quarters, scallops, and herb salad in a single layer. Finish with a touch of freshly ground pepper, Maldon salt, extra virgin olive oil, and orange zest on top of each scallop.
