Scallops with cream of Aljomar pancetta and artichokes

Ingredients Cream of ALJOMAR Iberico pork pancetta 

Cream of ALJOMAR Iberico pork pancetta 

• 50 g chopped spring onion 
• 125 ALJOMAR Iberico pork pancetta 
• 125 g chicken broth
•  250 g cream 
• 10 g Sherry vinegar 
• 25 g dry Sherry wine 
• 125 g milk 

Garnish 

• 12 artichokes, washed and quartered 
• 2 garlic cloves, peeled 
• 250 g chicken broth 
• 16 beautiful scallops 
• Oil, salt, freshly ground White pepper and butter 
• A handful of fresh herbs to make a salad 
• Orange peel, julienned and blanched

Method 

For the cream of ALJOMAR Iberico pork pancetta: 

In a saucepan with oil, sweat the onion, add the ALJOMAR Iberico pork pancetta and sweat for 5 minutes. Deglaze with Sherry vinegar and wine. Evaporate and add the chicken broth, milk, cream and a pinch of salt. Boil 5 minutes. Mix in blender and press through strainer (any bits of pancetta remaining in the strainer can be used for other dishes, pasta, rice, etc.). Set aside. 

For the cream garnish: 

In another saucepan with oil, sauté the pressed garlic cloves. When browned, add the artichokes and sauté. Add salt and pepper and chicken broth, cooking for 3-4 minutes. Prepare salad using the fresh herbs, without the stems. 

Finally, in a skillet with oil, sear the seasoned scallops, browning on one side only. Halfway through the cooking time, add a generous knob of butter, remove skillet from heat, shake pan to coat scallops in the beurre noisette. 

While they continue to cook, spoon a few tablespoons of the cream of ALJOMAR Iberico pancetta into each plate. 

Plating and presentation 

Carefully place the cooked and quartered artichokes, the scallops and the herbs on the plate, without stacking them. Finish with a touch of ground pepper, Maldon salt, extra virgin olive oil and some orange peels on each scallop