Tuesday, January 7, 2014

Jalapenos Stuffed with Scallops & Pancetta

My husband thinks every meal we have is centered around a post for the food blog, or delayed because I need pictures for the food blog, or staged completely for the food blog.  I have no idea why!  Then I have friends who know that I always want a picture of their food before they dig in to a new dish when we're at lunch!  Love you friends...mean it!  ;)  Welcome to my life - In March I'm coming up on my 3rd year of blogging about food.  It has been an adventure.

This is a gluten - free and paleo dish.  Proponents believe this is the way to less inflammation.  

  • 8 jalapeno peppers
  • 3 oz. pancetta
  • 1/2 lb. bay sallops
  • dash of Ferneau seasoning or paprika
  • garlic powder
  1. Wash the peppers thoroughly.  Slice the jalapenos in half lengthwise and remove the seeds.
  2. Dice the pancetta if not already diced.
  3. Chop the scallops and mince finely.  Season with garlic powder.  Mix in a bowl with the pancetta.
  4. Stuff the halved peppers with the scallop & pancetta mixture.
  5. Sprinkle some Ferneau seasoning or paprika on top.
  6. Cook in a 400 degree oven for 20 minutes.

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