Scallop With Alsace Bacon And Romesco Sauce Recipe

• 5 lrg Scallops, cleaned
• 10 slc Pancetta, thinly sliced
• 10 x 2 inch brioche croutes
• 30 ml Romesco sauce
• 25 ml Extra virgin olive oil
• 1 x Dry romesco pepper, soaked and seeded
• 1 x Red pepper
• 100 gm Tomatoes
• 2 x Cloves garlic, peeled
• 25 gm Almonds, blanched
• 30 ml White wine vinegar
• 130 ml Extra virgin olive oil
•     Seasoning

Directions