Seared scallops with pancetta

Ingredients for 2 servings:

• 6 scallops
• 1 shallot(s)
• 1 tsp butter
• 40 ml wormwood, e.g. B. Noilly Prat
• 80 ml crustacean stock
• 5 slices of pancetta
• ½ apple
• 3 tbsp whipped cream
• 2 tbsp oil
• some salt and pepper
• 1 box of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Dice the shallot and sauté in the butter. Add the vermouth and reduce by 1/3. Add the shellfish stock and reduce by 1/3. Set aside. Quarter the apple half, core it, and cut it into 6-8 wedges. Fry the pancetta in oil until crispy and drain on kitchen paper. Fry the apple slices in the pancetta fat on both sides until golden brown, then keep warm in the oven at a low temperature. Spread the cress on the plate and arrange the apple slices and pancetta on top. Season the mussels with salt and pepper and fry on each side in the pan for 1-2 minutes on each side. Stir the cream into the sauce, blend with a hand blender, and season with salt and pepper. Add the mussels to the prepared ingredients on the plate and serve with the foamed sauce. Serve with baguette as a starter or with rice as a main course. The quantities given are for the dish as a starter. For a main course, increase the quantities accordingly.