“P for Pancetta”
How fitting it would have been to shoot this in Movember, while I’m sporting my Guy Fawkes wannabe moustache. I’ll have to remember for next year…
I’m thinking about making a full-length film featuring the many faces of Pancetta and “P for Pancetta” is just too perfect a name to pass up. Stay tuned for that one…
This recipe was developed at a dinner party in New Jersey in September, which is highlighted in this video:
More of the story of my trip to Steve’s Club is documented in my article, A Pocono Pig Swap. I encourage you to check it out, learn about the Kids of Camden, and buy some PaleoKits to support fitness in a community of At-Risk-Youth.
Back to the scallops… This version is slightly different than what I came up with originally and it will most likely be different next time I prepare it, which is part of Culinary Fitness, no? In the above video, I folded fresh mint and king crab into the parsnips, in this video I chose asparagus. I also used a maple balsamic reduction there, where here, I use a nice aged balsamic by Villa Manodori. In the original we infused the hollandaise with fresh basil, here it’s “holly” in its purest form…
There are three previous videos that are a part of this preparation. They are:
So, there you have it. One more use for Hollandaise in a Paleo setting. There will be one more video in this series, which will feature our mother sauce in its famous setting, Eggs Benedict. I will feature my Alaskan version in which we find AK King Crab, Reindeer Sausage, and Smoked Alaskan Salmon. Trust me, it is something to get excited about!!!
Until then, keep it real and “Keep It Paleo!”
Your pal and Guide to Culinary Fitness,
Pancetta Draped Scallops over Asparagus and King Crab Parsnips with Aged Balsamic and Hollandaise
Adjust consistency and season with salt and pepper to your liking. As always, this recipe is only a guideline. Be creative and season to your liking. You could always add a little Thai curry paste to give the parsnips a bit of a kick!
Holly, Holly, Hollandaise
Preparation Instructions: *We recommend checking out the video for best results.
“Keep It Paleo!”
The U-10 scallops will give us a scallop that is about 1.5oz by itself, and therefore with each block equaling 1.5 oz, each scallop will be 1 block for 3 blocks total.
Additionally we have about 1.25 blocks form the crab meat, as 1.5oz again equal one block and we are using 2oz.
Finally we have the pancetta. It has about the same make up as bacon as it is Italian bacon. Since 3 slices of bacon are one block, we will count this as one block too, giving us a total of 5.25 Blocks.
For every cup of parsnip puree we get 4 carbohydrate blocks. Additionally, we get ½ carb block from the asparagus. 12 spears typically give us one block. This gives us 4.5 carb blocks total.
Our fats are coming from our hollandaise sauce primarily. For every tablespoon we use, we have about 9 blocks, so in this recipe we have 18 blocks.
Additionally we get one block from the parsnip puree for a total of 19 blocks.
We have a fairly balanced protein to carb meal, with a little more on the sauce.