Scallops Gorgonzola

An elegant appetizer for 2. scallops wrapped in pancetta, served on asparagus and finished with a gorgonzola sauce.

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.

Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through.

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.

scallops, pancetta, asparagus spears, gorgonzola, white wine, olive oil, salt and pepper