6 U10 or U12 scallops
Kosher salt to season
3 Granny Smith apples
2 Tablespoons lemon juice
1⁄2 cup pancetta, small diced
2 Tablespoons shallot, minced
1 tablespoon summer savory, finely chopped
3 tablespoons rice wine vinegar
1⁄2 teaspoon chili flakes
4 Tablespoons canola oil
4 tablespoons ground coriander
1 Tablespoon olive oil
1 lime for zesting
Fleur de sel for finishing
This is a quick appetizer that can calm the crowd leading up to a pizza party and takes advantage of the heating up period while getting the oven to the desired pizza cooking temperature.
Prepare oven according to Mugnaini’s Pizza Oven Environment, 650 – 750˚F
Clean the side muscle off the scallops and season lightly with kosher salt on both sides. Place the scallops on a towel to stay dry and keep cold.
Julienne the apples and put into a bowl, season with the lemon juice and toss to combine. Keep apples cold until dish is ready.
Heat a 12” or large sauté pan until very hot, add the diced pancetta, you want to render and crisp up the pancetta quickly. When the pancetta is crisp put all contents from pan into a bowl.
Wipe out the pan and place inside oven to preheat for scallops. Add the shallot, savory, rice wine vinegar and chili flakes to the rendered pancetta and stir, keep warm on the oven shelf.
Set pan into the oven to preheat. Sprinkle the ground coriander onto a plate and lightly dip the scallops into the coriander on one side only. Pull pan towards mouth of oven and drizzle in the canola oil. Let the oil heat for a few seconds, then set the scallops into the pan. Slide the pan back into the oven and cook 3 – -4 minutes until you can see the sides getting golden brown. Turn the scallops over for a few more seconds to warm the other side. Remove from pan.
Take the apple out of refrigerator and toss with olive oil. Place the apple salad onto a plate and top with scallops, zest with lime and season lightly with fleur de sel.
Spoon the pancetta vinaigrette over the scallops and serve.