Here is one of the most luscious tidbits you can offer family and friends. Get ready for the holiday seasons upcoming and, yes, even show off a little. Go on, you know you want to!
- 1 cup sugar
- 1 Anjou pear, peeled, cored and diced in cubes
- pinch of salt
- 1 quart of oil for frying
- 10 sea scallops, cut in half
- 1/2 cup flour
- 2 large eggs, beaten
- 1 – 1/2 cups finely chopped toasted pecans
In a medium sized saucepan, place 2 cups of water with the sugar on high heat and bring to a full boil. Add the diced pear and reduce heat to medium low and simmer about 10-12 minutes until very soft. With a slotted spoon, remove the pears from the pot and reserve the liquid separately. Allow both to cool down.
Put the pear cubes in the blender with 2 tbsp. of the boiling liquid and a pinch of salt. Puree until smooth. Set aside.
In a clean pot, pour in the oil and heat to a temperature of 350 degrees. Season the scallops with a pinch of salt and pepper. Place in three different saucers. Dip each scallop in the flour, then the egg and now in the pecans, covering well.
Fry them in small batches for about 2 minutes, until golden. Remove to a towel lined plate and sprinkle with just a hint of salt.
Using a pastry bag with a small tip, pipe a small amount of the puree on each scallop. Arrange on your prettiest plate and serve warm. They won’t last long enough to get cold.
Pancetta Cups With Pickled Pear And Stilton Cheese
This one will make your guests go “Wow!”. Not difficult to make but certainly raises your status as hostess/host with one and all.
- 1 cup unseasoned rice vinegar
- 1/2 cup water
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- 2 inch cube of fresh ginger, sliced really thin
- 1 tsp. coriander seed
- 1/2 tsp. pink peppercorns
- 1 large unripe Anjou, cored and cut in 1/2 inch cubes
- 24 slices pancetta
- 1 cup frisee lettuce, washed and dried
- 1/3 cup Stilton cheese
In a small pot on high heat, stir the vinegar, water, salt, sugar, ginger, coriander and peppercorns to make a pickling liquid. Bring to a boil, reduce heat and simmer for about 5 minutes. Remove the pot from the hear and let cool down to just lukewarm. Place the pear in a glass bowl and pour the lukewarm liquid overtop. Let cool completely to room temperature before placing in the refrigerator for at least 4 hours.
When ready to proceed, heat the oven to 400 degrees. Press a slice of pancetta into each cup of a mini muffin tin. To help keep the shape, place a ball of tin foil and place in each cup. Bake now for 12 minutes. CAREFULLY remove the pancetta from the muffin tin and throw away the tinfoil balls. Place the cups on a paper towelled rack to completely cool. Just before serving set them on a serving platter. Fill each cup with some frisee lettuce and a small spoonful of the pears and a sprinkling of Stilton.
Oh, by the way, did I mention it would be perfect if served with a Pinot Noir?