This unusual pair will surprise you with its unexpected flavour. Excellent both as starter and as a main course.
guanciale is an Italian cured pork jowl used in pasta-carbonara and pasta-allamatriciana that we have combined with scallops and it works so well. We also have chosen to sprinkle these scallops with white pepper, pungent yet more delicate than the black one.
Serves: 2 | Preparation time: 5 mins | Cooking time: 5 mins
- Guanciale / Pork Jowl: about 60 g
- Scallops: 8 (about 200 g)
- Ground white pepper: to taste
Detach the scallops from the shell without removing the coral, rinse them thoroughly under cold running water. Pat dry them gently with kitchen paper.
Remove the rind from guanciale, cut it into chunks.
Heat a frying pan without adding oil or other fat, brown the guanciale until crispy.
Remove from the frying pan and set aside. In the same frying pan, stir-fry scallops in the guanciale fat for about 1-2 minutes per side, drizzling with the fat.
Place the scallops back into their shells, add the pieces of crispy guanciale, pour over the fat and serve with a pinch of freshly ground white pepper.