SCALLOPS & PANCETTA
Steps:
- 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 until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.
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Brenda Konzani
[email protected]This recipe is a joke. Don't waste your time or money on it.
Mostapha Kanaan
[email protected]Worst recipe ever! The scallops were mushy and the sauce was like glue. I threw the whole thing in the trash.
Litha Yaphi
[email protected]This recipe is a waste of time and money. The scallops were not fresh and the sauce was tasteless. I would not recommend this recipe to anyone.
Jack Dib
[email protected]I followed the recipe exactly and the dish turned out terrible. The scallops were rubbery and the sauce was watery. I would not recommend this recipe.
Anthony Hume
[email protected]This dish was a disappointment. The scallops were tough and the sauce was bland. I would not recommend this recipe.
Amina Bajwa
[email protected]The scallops were a bit overcooked, but the pancetta and white wine sauce were delicious. I would try this recipe again, but I would cook the scallops for a shorter amount of time.
Bimal Krishna
[email protected]This dish was a bit too salty for my taste. I would recommend using less pancetta or adding a bit of sugar to balance out the flavors.
Harish Phadke
[email protected]I'm not a big fan of scallops, but I really enjoyed this dish. The pancetta and white wine sauce were a great combination.
Cayden Grbic
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Inoxent Sana
[email protected]This dish was easy to make and very tasty. I would definitely recommend it to others.
Mishingo Chakalisa
[email protected]The scallops were cooked perfectly and the pancetta added a nice salty flavor. I served it over pasta and it was a delicious meal.
Ujjol Hosen
[email protected]I love the simplicity of this dish. It's only a few ingredients, but they come together to create something really special.
Sabrina Sandifer
[email protected]I've made this dish several times and it always turns out great. It's a quick and easy weeknight meal that's also elegant enough for a special occasion.
Kamaleedo Adeshina
[email protected]These scallops with pancetta were a hit! The combination of flavors was perfect, and the scallops were cooked to perfection. I will definitely be making this dish again.