Pan-seared Scallops with Asparagus and Pancetta

Pan-seared Scallops with Asparagus and Pancetta
Photo by Howard L. Puckett

Ingredients

  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons dry vermouth
  • 2 tablespoons dry vermouth
  • 2 tablespoons chopped chives
  • 1 tablespoon butter
  • 12 sea scallops
  • 2 tablespoons shaved Parmesan cheese
  • + 21 more ingredients
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon freshly ground pepper
    • 12 medium asparagus spears
    • 1 teaspoon olive oil
    • 1 tablespoon butter
    • 2 tablespoons chopped chives
    • 2 tablespoons shaved Parmesan cheese
    • 2/3 cup diced uncooked pancetta or center-cut bacon (about 3 1/2 ounces)
    • ¼ teaspoon freshly ground pepper
    • Olive oil
    • ¾ cup freshly squeezed orange juice
    • 12 sea scallops
    • ½ teaspoon salt
    • ¼ teaspoon salt
    • 1 teaspoon olive oil
    • 12 medium asparagus spears
    • ¼ teaspoon salt
    • ½ teaspoon salt
    • Olive oil
    • ¾ cup freshly squeezed orange juice
    • 2/3 cup diced uncooked pancetta or center-cut bacon (about 3 1/2 ounces)

Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside. Cook pancetta or bacon in a large skillet ...

View full recipe at My Recipes

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