Sunday, January 15, 2017

PAN SEARED SCALLOPS WITH PANCETTA & VERMOUTH

If you've ever been to Digby, Nova Scotia, you probably have eaten those wonderful large scallops. They are harvested from the Bay of Fundy, which has the highest and lowest tides in the world. These scallops are so sweet and tender. If you can't find them, buy East Coast sea scallops.




Low tide at the Bay of Fundy

2 oz (60 g) pancetta, diced
10 Digby or East Coast sea scallops
Sea salt and freshly ground black pepper
1 T (15 ml) unsalted butter
1 T (15 ml) extra-light olive oil or avocado oil
1 shallot, finely diced
½ cup (125 ml) dry Italian vermouth
Juice of ½ lemon
2 T (30 ml) unsalted butter

Fry pancetta in a large skillet until crisp. Transfer to a plate and discard the grease.

Rinse scallops under cold water and place on a double layer of paper towels.
Pat completely dry.
Season scallops with salt and pepper on both sides.

In the same large skillet, heat the butter and oil over medium-high heat.
Add the scallops in a single layer, not touching each other.
Brown on one side for about 2 minutes.
Do move scallops until they are brown, you can peek under one to see.

Turn scallops over with tongs and brown on the other side for another 2 minutes.

Remove scallops to a plate and set aside.

Lower heat in skillet to medium-low and sauté the shallot for 2 minutes.
Add the vermouth and lemon juice.
Season to taste with salt and pepper.
Cook for a minute or two, stirring with a wooden spoon.
Add the two tablespoons of butter, then return the scallops to the pan and cook another few seconds to warm the scallops. Do not overcook the scallops.

Serve scallops over risotto, polenta, or mashed potatoes and spoon sauce over and top with diced pancetta.

Serves 2




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