Scallops with pancetta, arugula pesto and potato cream

Name: Scallops with pancetta, arugula pesto and potato cream
Ingredients: 60 ml extra virgin olive oil; 15 g Roasted pine nuts; 1 Baking soda; 15 g Parmesan cheese; 8 units.items Scallops; 2 units.items Garlic cloves; 150 g Rocket; 50 g Egg yolks; 50 ml cooking liquid from the potatoes; 50 ml Whipped cream; 4 units.items slices of pancetta; 50 ml Sunflower oil; 300 g Waxy potatoes; Nutmeg

Deliciously paired with Old Pulteney Single Malt 12 YO.

For almost two centuries, Old Pulteney's single malt has been distilled and matured on the border of water and land. In the fishing village of Wick lies one of the northernmost distilleries in Scotland. The history of Wick and Old Pulteney are as intertwined as the whisky from this distillery is with the sea. It is not called the Maritime Malt for nothing. Thanks to its salty note, this whisky pairs well with fish, shellfish, and crustaceans. In addition, it is full and creamy, making it the perfect companion for this dish.

Ingredients

8units.itemsScallops

4units.itemsslices of pancetta

60mlextra virgin olive oil

15gRoasted pine nuts

1Baking soda

15gParmesan cheese

2units.itemsGarlic cloves

150gRocket

50gEgg yolks

50mlcooking liquid from the potatoes

50mlWhipped cream

50mlSunflower oil

300gWaxy potatoes

Nutmeg

Preparation

Clean the scallops.

Add the teaspoon of baking soda to a pan of plenty of boiling water. Be careful, it will fizz a lot! This ensures a nice green pesto.

Peel the potatoes and cut into cubes.

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Scallops with pancetta, arugula pesto and potato cream

Ingredients