Sea Scallops 'amatriciana' Recipe
guanciale, early girl tomato, cauliflower mushrooms, shelling beans & black pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Start by chopping the guanciale, tomatoes, and cauliflower mushrooms. If using dried shelling beans, ensure they are cooked and ready to use.
- 2
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy, about 5-7 minutes. Remove and set aside, leaving the rendered fat in the pan.
- 3
- 4
Add the Tomatoes and Beans
Stir in the chopped Early Girl tomatoes and the cooked shelling beans. Season with salt and black pepper. Let it simmer for about 10 minutes until the tomatoes break down and form a sauce.
- 5
Cook the Scallops
In a separate pan, heat a tablespoon of olive oil over high heat. Season the sea scallops with salt and black pepper. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through.
- 6
Combine and Serve
Once the scallops are cooked, plate them on top of the tomato and bean mixture. Garnish with the crispy guanciale and additional black pepper if desired. Serve immediately.
