Scallops in blankets with cranberry port dressing

Scallops in blankets with cranberry port dressing

A classic combination with festive chargrilled Brussels sprouts.

By , 21 September 2015
Scallops in blankets with cranberry port dressing
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.84 per serving
Nutritional Info
Each 134g serving contains
  • Fat 12.5
  • Sat Fat 4.8
  • Sugar 8.2
  • Salt 1.59
  • Cals 220
of your reference intake.
Typical energy values per 100g: 687kJ/164kcal.
  • 50g Extra Special Cranberry Sauce with Port
  • 15g salted butter
  • 10ml red wine vinegar
  • 12 Slices of Extra Special Smoked Pancetta
  • 12 Extra Special shell-on King Scallops (or Fish Counter King Scallops)
  • 1 tbsp olive oil
  • 32 Outer Brussels sprout leaves
  • Combine cranberry sauce, butter and red wine vinegar and bring to the boil. Leave to cool.

  • If using shell-on King Scallops, remove the shell and roe. Roll the pancetta between sheets of baking parchment, and then wrap a slice around the outer edge of each scallop so it just overlaps. Cut off any excess.

  • Heat olive oil in a non-stick pan. Fry the scallops, pancetta side down, turning until the pancetta is crisp. Finish cooking them top side until the flesh turns golden. Drain on kitchen paper before serving.

  • Separate the sprouts into individual leaves. Grill raw sprout leaves in a hot pan until wilted and charred. Season.

  • Drizzle the dressing on plates. Add 3 scallops to each plate. Scatter the chargrilled sprouts over the top and serve.