scallop mortadella

Recipe from Chef Matt Jennings, Townsman, Boston.

Fatback is the upper side of a cut of pork and should be available from your local butcher. To blanch, cook it in boiling water for five minutes, until you can easily pierce it with a fork, and it has turned completely white.

1 sheet gelatin
1/3 cup heavy cream
1 pound sea scallops
1 egg yolk
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon mace
2 ounces pistachios, blanched
2 ounces fatback, cubed and blanched

  1. Place gelatin sheet in cream to bloom and set aside.
  2. Remove any rough, crescent-shaped muscle from outside of scallops and discard. Pat scallops dry and place in a food processor along with egg yolk, cream and gelatin mixture, salt, nutmeg, and mace. Purée until well combined and a thick paste has formed. Transfer to a large stainless steel or non-reactive bowl over ice, and gently fold in pistachios and blanched fatback.
  3. Roll mixture in plastic wrap, twisting shut at either end to create a log. Wrap several times in plastic wrap. Blanch log in gently simmering water for 20 minutes, or until internal temperature registers 130°F.
  4. Allow to cool completely. Slice very thin and serve with pickles and toast.

Serves 6.

cook’s note: You can also purée the scallops (in small batches) in a blender.