Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

6 large Scallops

6 slices Pancetta

6 medium Asparagus Spears

4 ounces Gorgonzola

1/2 cup White Wine

2 Tablespoons Olive Oil

Salt and Pepper

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 (when they lose their transparency and turn opaque, approximately two minutes on each side). 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.

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 2

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