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Seared Scallops, Sweetcorn, Crisp Guanciale and Speck Vinaigrette

Name: Seared Scallops, Sweetcorn, Crisp Guanciale and Speck Vinaigrette
Yield: : 4
Ingredients: 1 corn cob; 1 tablespoon olive oil; ½ brown onion, roughly chopped; 1 garlic clove, crushed; 100ml milk; 100ml thickened cream; 100g speck, roughly chopped; 30ml chardonnay vinegar; 4 x 1-2mm- thick slices guanciale; 20ml olive oil; 12 large white scallops; 1 head frisee, yellow leaves picked

Sarah Knights

12 Mar 2013

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: 4

Serves

Components

Ingredients

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Season

Ingredients

Sweet Corn Puree

1corn cob

1 tablespoonolive oil

½brown onion, roughly chopped

1garlic clove, crushed

100mlmilk

100mlthickened cream

Speck vinaigrette

100gspeck, roughly chopped

30mlchardonnay vinegar

Scallops

4 x 1-2mm-thick slices guanciale

20mlolive oil

12large white scallops

1 headfrisee, yellow leaves picked

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

SeafoodMilkCreamCornVinegarScallopVegetarianAdult SupervisionContestant

Recipe by Sarah Knights. Originally published by Network 10 on 12 Mar 2013.

Original on 10 Play ↗