Pan-fried scallops with crisp pancetta, pea shoots & lemon creme fraiche

Pair with Manzanilla

We found that the saltiness of the pancetta, the sweetness of the scallops and the citrusy lemon creme fraiche worked beautifully with the dry freshness of the manzanilla. The palate was left clean and refreshed ready for the next taste of the dish.

Ingredients

1 tbsp  
extra virgin olive oil
0.5 tsp 
Dijon mustard
1 tsp 
white wine vinegar
25 g 
creme fraiche
1/4 lemon 
Zest and juice of quarter lemon
25 g 
fresh pea shoots
40 g 
diced pancetta
fresh scallops
Pinch 
Freshly ground black pepper

Directions

1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.

2. In a separate bowl, mix the creme fraiche with half the lemon juice and set aside. Divide the pea shoots between each plate and drizzle with the dressing.

3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, the add the scallops and fry for 30 seconds to 1 minute on each side until they are opaque and just cooked through. Add the remaining lemon juice to the pan.

4. Place 3 scallops on each plate of pea shoots, spooning over the pancetta and pan juices. Serve with the lemon creme fraiche and garnish with zest.

Serves 2

 

 

 

Gail Charlesworth , Getting Fortified Mold United Kingdom Visit Website
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serving and consuming

Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Gail Charlesworth , Getting Fortified Mold United Kingdom Visit Website
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