Scallops in blankets with cranberry port dressing
- 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.