Directions:
- Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side).
- Blanch the asparagus in rapidly boiling water for two minutes.
- Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
- Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 725.85 Kcal (3039 kJ) | ||
| Calories from fat | 479.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.24g | 82% | |
|---|---|---|---|
| Cholesterol | 130.13mg | 43% | |
| Sodium | 1968.22mg | 82% | |
| Potassium | 556.7mg | 12% | |
| Total Carbs | 24.68g | 8% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 28.35g | 57% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.7mg | 9% | |
| Calcium | 368.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 249.05 Kcal (1043 kJ) | ||
| Calories from fat | 164.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.27g | 82% | |
|---|---|---|---|
| Cholesterol | 44.65mg | 43% | |
| Sodium | 675.32mg | 82% | |
| Potassium | 191.01mg | 12% | |
| Total Carbs | 8.47g | 8% | |
| Sugars | 0.73g | 8% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 9.73g | 57% | |
| Vitamin C | 1mg | 5% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.6mg | 9% | |
| Calcium | 126.5mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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