This is my rendition of the ever-popular Olive salad used by many when preparing a Muffuletta Sandwich. I think you will like this spread and use it for any sandwich you decide to build. The recipe below will give you enough to cover a 9″ Focaccia round or one 6 x 12″ Ciabatta loaf.
You will Need:
Pimento Stuffed Olives – 3/4 cup
Pitted Black Olives – 1/4 cup
Capers – approximately 2 TBSP
Fresh Garlic – 1 or 2 cloves
Fresh Basil – 1 ounce
Fresh Mint – 1 ounce
Orange Zest – approximately 1/2 TBSP
Lemon Zest – approximately 1/2 TBSP
Extra Virgin Olive Oil – use the good stuff here – approximately 3 TBSP
Balsamic Vinegar – 1 tsp
In a food processor place basil and mint in a food processor and chop to a fine past. Add both zests, garlic and half the olive oil, vinegar and process until garlic gloves are incorporated. Add both olives and capers and pulse until the olives are approximately 1/8″ dice. You might need to add some of the balance of the olive oil if the product gets too dry. This is a visual step depending on how much liquid is exuded from the olives and capers. You can make this ahead and store in the refrigerator, bring to room temperature before use.
Pan seared diver scallop with pancetta crisp and sweet corn coulis.
You will need:
Fresh sweet corn or if not available frozen sweet corn.
Walla Walla or other sweet onion finely diced.
Kosher salt/fresh ground pepper.
One diver scallop per person.
Thinly sliced pancetta (one per scallop) NB: Pancetta is sold in roll form do not unroll simply have your purveyor slice thinly.
Put a little olive oil and butter in a sauté pan, heat until butter melts. Sauté onion until translucent add sweet corn and cook until corn just starts to caramelize. Add small amounts of heavy cream until corn starts to thicken. Process mixture in a food processor until smooth and creamy, set aside and keep warm.
Cook pancetta slices until crisp. Be careful it tends to burn easily. Set aside.
Put a little olive oil and butter in a sauté pan large enough to hold all the scallops. Heat until butter melts. Dry off the scallops, season with salt and pepper, put scallops in hot pan. Sauté scallops until done. This step depends on the size of your scallops. You should get a good sear on one side (make sure you get some color here) flip scallop to finish. Press down in the center of the scallop when you get a little resistance the scallop is done.
To plate pour some of the sweet corn coulis on an appetizer plate, if you have scallop shells use those. Place one scallop in the middle of the coulis and top with a pancetta disk. Garnish with a sprig of parsley.