Scallops in blankets with cranberry port dressing

Name: Scallops in blankets with cranberry port dressing | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 50g Extra Special Cranberry Sauce with Port; 15g salted butter; 10ml red wine vinegar; 12 Slices of Extra Special Smoked Pancetta; 12 Extra Special shell-on King Scallops (or Fish Counter King Scallops); 1 tbsp olive oil; 32 Outer Brussels sprout leaves

A classic combination with festive chargrilled Brussels sprouts.

By Asda Good Living,21st September 2015

(2 votes)

Cook: 40 Mins

Serves: 4

Price: £1.84 per serving

Nutritional Information

Each 134g serving contains

Energy
921kj
220kcal

11%

Fat
12.5g

Med
18%

Saturates
4.8g

Med
24%

Sugars
8.2g

Med
9%

Salt
1.59g

High
27%

of your reference intake.
Typical energy values per 100g:
687kj/164kcal

Ingredients

50g Extra Special Cranberry Sauce with Port

15g salted butter

10ml red wine vinegar

12 Slices of Extra Special Smoked Pancetta

12 Extra Special shell-on King Scallops (or Fish Counter King Scallops)

1 tbsp olive oil

32 Outer Brussels sprout leaves

Method

Combine cranberry sauce, butter and red wine vinegar and bring to the boil. Leave to cool.

If using shell-on King Scallops, remove the shell and roe. Roll the pancetta between sheets of baking parchment, and then wrap a slice around the outer edge of each scallop so it just overlaps. Cut off any excess.

Heat olive oil in a non-stick pan. Fry the scallops, pancetta side down, turning until the pancetta is crisp. Finish cooking them top side until the flesh turns golden. Drain on kitchen paper before serving.

Separate the sprouts into individual leaves. Grill raw sprout leaves in a hot pan until wilted and charred. Season.

Drizzle the dressing on plates. Add 3 scallops to each plate. Scatter the chargrilled sprouts over the top and serve.