Recipe Lard-Wrapped Scallops

MypinchofItaly

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38157



Serves: 2 | Preparation time: < 5 mins | Cooking time: 5 mins

  • Lard slices: 6 (about 200 g)
  • Scallops: 8 (about 200 g)
  • Extra virgin olive oil (EVOO): 1 tbsp
  • A sprig of fresh thyme
  • Black pepper: to taste
Method

Detach the scallops from their shell and rinse them thoroughly under cold running water. Use some kitchen paper to dry them.

Heat up 1 tbsp of oil in a pan with some thyme leaves and stir-fry the scallops for about 2 minutes on each side, then add the lard slices to the pan. Cook the scallops and the lard together until the latter is crispy but not burnt.

Wrap each lard slice around a scallop, then serve topped with some freshly ground black pepper and thyme.

Tip: For a nicer presentation, serve the lard-wrapped scallops in their original shell – just make sure to clean the shell thoroughly, as well.
 

CraigC

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1 Dec 2017
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9:59 AM
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SE Florida
View attachment 38157


Serves: 2 | Preparation time: < 5 mins | Cooking time: 5 mins

  • Lard slices: 6 (about 200 g)
  • Scallops: 8 (about 200 g)
  • Extra virgin olive oil (EVOO): 1 tbsp
  • A sprig of fresh thyme
  • Black pepper: to taste
Method

Detach the scallops from their shell and rinse them thoroughly under cold running water. Use some kitchen paper to dry them.

Heat up 1 tbsp of oil in a pan with some thyme leaves and stir-fry the scallops for about 2 minutes on each side, then add the lard slices to the pan. Cook the scallops and the lard together until the latter is crispy but not burnt.

Wrap each lard slice around a scallop, then serve topped with some freshly ground black pepper and thyme.
Lard, where I live is rendered pork fat and doesn't come in slices. Do you mean lardo?
 
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