This unusual pair will surprise you with its unexpected flavour.
Guanciale combined with scallops works, it doesn’t cover their taste at all, in fact they enhance each other. We preferred to use white pepper, which is pungent but more delicate.
Serves: 2 | Preparation time: 5 mins | Cooking time: 5 mins
- Guanciale / Pork Jowl: about 80 g
- Scallops: 8 (about 200 g)
- White pepper: to taste
Detach the scallops from their shell, do not remove the coral, rinse them thoroughly under cold running water. Use kitchen paper to pat dry delicately.
Slice guanciale. Heat up a pan with no oil, add guanciale and let it to become crispy. Remove it from the pan, set it aside, brown the scallops in its fat and stir-fry them for about 1-2 minutes on each side sprinkling them from time to time. Place scallops in their shells if there are any, add guanciale and serve with some freshly ground white pepper.