I hope you guys are settling into your bacon week like I am… Tuesdays, in my opinion, are meant for thick cut slabs of Italian cured meat.
Today on the docket for bacon week is a crispy roast pancetta. Pancetta, Italy’s counterpart to bacon, is salt cured and rolled into rounds. It isn’t smoked like most bacon is, so the result is typically a little more spice forward and a little less smokey. I like pancetta with seafood, due to it’s light flavor profile and lack of smoke.
For the second course in our “I love you like a fat kid loves bacon” dinner, I paired a seared scallop with a crispy pancetta round and a buerre blanc. That is just fancy speak for a ton of butter.
It was glorious.
- pancetta - 2 pieces, thinly sliced
- scallops - 4
- shallot - 1, finely chopped
- lemon juice - 1 ounce
- heavy cream - 1 tablespoon
- butter - 6 tablespoons, cold and diced
- salt and pepper - to taste
- white wine - 1/4 cup