Complement scallops with a crust made of Pancetta Affumicata and serve with butternut squash cream, shiitake mushrooms and sweet broccoli sprouts, to enjoy a more delicate pancetta aroma in your dish.
Cut the squash in half, remove the seeds and place in a baking pan with the part of the peel facing upwards, add salt, black pepper, butter, a tablespoon of extra-virgin olive oil, a glass of wine white and some fresh thyme leaves. Cover the pan with aluminum foil and bake at 200 degrees for 45 minutes.
After cooking, blend the squash pulp with the cooking juice created in the pan, in order to obtain a smooth and velvety cream rich in flavor.
Clean the sea scallops and wrap each with a slice of Smoked Pancetta Levoni, and let stand 10 minutes in the refrigerator so as to allow the bacon to adhere perfectly without detaching during cooking.
Meanwhile, in a non-stick pan, sauté the mushrooms with a tablespoon of extra-virgin olive oil, a clove of garlic, and a few leaves of fresh thyme, adding salt and black pepper.
Heat a cast-iron frying pan over a medium-high heat and cook the scallops initially on the pancetta side, in order to make it crispy and tasty, paying attention to the cooking of the scallops.
Spread two tablespoons of squash cream on the plate and place the scallops with the mushrooms, garnish with the broccoli sprouts and a drizzle of extra virgin olive oil.
