Bertolli

Charleston Seafood Recipe List

Wentworth Grill

68 Wentworth St, Charleston, SC 29401
843-534-0300

Seared Sea Scallops

Seared Sea Scallops

Serves 1

Ingredients for Seared Sea Scallops

3 each U-10 Scallops
2 tbsp Extra Virgin Olive Oil
½ cup Pancetta Fennel Confit
1 each slice Toasted Almond Butter
1 each Fennel Frond

Ingredients for Pancetta Fennel Confit

2 each Fennel Bulb
1 cup Pancetta, sliced & julienned
1 tsp Extra Virgin Olive Oil

Ingredients for Almond Butter

½ cup Almonds, toasted & sliced
2 tbsp Parsley, chopped
1 lb Butter, softened
1 tsp Salt
1 tsp Pepper

Method For Pancetta Fennel Confit

• Julienne the fennel bulbs.
• Heat oil in sauté pan and add pancetta. Sauté pancetta for a moment and then add the fennel.
• Sauté until fennel is golden brown and pancetta has rendered its fat.
• Drain excess grease and discard.

Method for Almond Butter

• Toast almonds until golden. Pull from oven and cool to room temp.
• Place butter in mixer and add parsley, salt, pepper, and almonds.
• When totally mixed, remove from mixing bowl and wrap in plastic to form logs.

Method for Seared Sea Scallops

• Season scallops with salt and pepper and sear until deep golden brown. • While cooking your scallops, sauté the fennel pancetta confit.
• When scallops are done place confit on the plate and place scallops on top of confit.
• Top each scallop with the toasted almond butter.
• Place fennel frond on top of scallops and serve.

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