Scallops Gorgonzola

• 6 large scallops
• 6 slices pancetta
• 6 medium asparagus spears
• 4 ounces gorgonzola
• 1/2 cup white wine
• 2 tablespoons olive oil
• salt and pepper

1. Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side).
2. Blanch the asparagus in rapidly boiling water for two minutes.
3. Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
4. Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.

scallops, pancetta, gorgonzola, white wine, olive oil, salt

Taken from www.food.com/recipe/scallops-gorgonzola-176597 (may not work)