Pancetta Wrapped Scallop Funghetto

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Scallop, Pancetta, Vegetable Stock (Onion, Carrot, Celery, Peppercorn, Bay Leaf, Parsley), Cremini Mushroom, Butter, Olive Oil, Reduced Balsamic Vinegar, Salt, Pepper

How We Got Here:

The scallops are cleaned, rinsed and wrapped with pancetta. We use a skewer to help keep the scallops in place. The mushrooms are sliced, mixed, and portioned. The vegetable stock is made by roasting carrots, onion, and celery (mire poix). We then add the roasted vegetables to a pot of cold water with peppercorns, bay leaves, and parsley. This is slowly simmered for 3 hours creating a light but flavorful vegetable stock. The balsamic vinegar is slowly reduced creating a syrup like texture. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Castello Di Monsanto Chianti Classico Riserva, 2017(Total Wine $25.97)

Scallops are found in every ocean and almost every cuisine around the world. Known for their delicate texture and decadent taste, you can find this versatile seafood cooked in a variety of different methods.  Chef has added a savory and flavorful twist to his scallop dish with pancetta, mushrooms and balsamic vinegar.  The richness of scallops pairs well with wines that are equally rich in texture and flavor—but how do you know which wines will compliment a particular scallop dish?  The right wine depends on the way the dish is prepared. As a rule of thumb, the natural richness of scallops pairs best with an acidic wine. The sharpness of the wine can cut through the rich taste of the scallops and keep your palate refreshed with every sip. While you want to pick an acidic wine, it’s best to avoid selecting a wine that’s too strong as the scallop’s texture and flavor, as well as the flavors accompanying the scallops can be easily overpowered by the taste of a strong wine.

When scallops are given a more robust treatment and are partnered with pancetta, mushrooms and balsamic vinegar, as they are in this dish, you can drink a light red wine.  Accordingly, we chose a Chianti Classico to pair with this dish.  Chianti is not a grape but rather a large region in central Tuscany in Italy.  Most Old World wines are labelled by the region that the varietal comes from rather than the varietal itself as New World wines typically do.  Speaking of Old World, archeological digs have produced amphora remnants originating in the region showing that Tuscan wine was exported to southern Italy as early as the 7th century BC. From the fall of the Roman Empire and throughout the Middle Ages, monasteries were the main purveyors of wines in the region. By the 14th century, an average of 7.9 M gallons of wine was sold every year in Florence (the northern edge of the Chianti region)

Some of us with a few miles on the tires will recall the old Chianti’s that were sold in squat bottles enclosed in a straw wrapping.  These wines weren’t very high quality. Today a Chianti bottle looks just like any other wine bottle and is comprised of primarily the Sangiovese grape, using state-of-the-art wine making techniques creating excellent wines. The Chianti region covers such a vast area that a series of subregions were created to assist the market understand what they were purchasing. The Chianti Classico subregion is considered the heart of the region producing the finest examples of the varietal.  The wine selected to pair with this dish comes from the northern portions of the Classico subregion which has richer and more fertile soil with the Arno River cutting through it to cool the grapes at night.  This creates a softer version of Chianti, which we need to pair with this dish, as some Chianti’s can be tannic and full bodied.

The recommended wine is the Castello Di Monsanto Chianti Classico Riserva, 2017, and is a medium bodied, medium to high acid wine with floral, ripe cherry and mushroom undertones that tie perfectly with the savory accompaniments to the scallops.  The tannins, which we wanted to keep moderate, are round and creamy.  We do suggest you open the wine and let it breathe a bit, before enjoying it, to let the aromas and flavors to erupt.