Seared Scallops with Pancetta

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.

Seared Scallops with Proscuitto

By Whitney, July 10, 2012

Seared Scallops with Proscuitto



Bake prosciutto in the oven at 400 for 10 minutes or until crisp.  Remove and drain on paper towel. Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.  Add the cream to the reduction. Once the liquid simmers, reduce the heat to low. Add the butter, one cube at a time, whisking off the heat until the mixture is fully emulsified and has reached a thick consistency. Season with salt and pepper. Heat olive oil over medium high heat in a skillet, and cook the scallops, turning once and cooking about 2 minutes per side. Serve with crispy prosciutto round and buerre blanc.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

3 Responses to Seared Scallops with Pancetta

  1. I feel like that dog in the bacon treat commercial. Bacon bacon BACON! I tried bacon wrapped shrimp at a restaurant a while back and those were delish. Now I have to give wrapped scallops a go! Yummy.

  2. I think I missed the wine – how much goes into the pan w/ shallots & lemon juice? I will definitely be making this soon.


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