Want your family to feel like they’re eating out when you’re staying in? Well, s…

Want your family to feel like they’re eating out when you’re staying in? Well, step right up to this delicious dish by allrecipes featured in coastal_living magazine. I served ours over a scoop of earthlychoice Black Rice to up the gourmet factor, but not the effort. 😉. They make it easy to look good! 👩🏻‍🍳
Pan-seared Scallops with Asparagus and Pancetta
Ingredients
* 12 medium asparagus spears
* 1 teaspoon olive oil
* 1/4 tsp salt
* 1/4 tsp freshly ground pepper
* 2/3 cup diced uncooked pancetta
* Olive oil
* 12 sea scallops
* 1/2 teaspoon salt
* 1/4 tsp freshly ground pepper
* 3/4 cup freshly orange juice
* 2 tablespoons dry vermouth
* 1 tablespoon butter
* 2 tablespoons chopped chives
* 2 TBS shaved Parmesan cheese

Step 1
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.
Step 2
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.
Step 3
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. Set aside and keep warm.
Step 4
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.
Step 5
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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