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

Ingredients:

Instructions:

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.

Love,

Whit

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Whitney

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.

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

    Reply

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