Recipe and masterful "construction" below.
Seared White Wine Scallops
over Crisp Pancetta and Green Cabbage
Serves 2
Ingredients
• Scallops, large (8)
• Shallots, large (2)
• Cabbage, green or savoy (½head)
• Pancetta (2 ounces)
• Dry white wine, e.g. Pinot Grigio (¼ cup)
• Butter (4 tablespoons)
• Olive oil
• Salt
• Pepper
Recipe
1. Finely dice shallots, shred cabbage, and cube pancetta (see photos for size).
2. Pat scallops dry and season both sides with salt and pepper.
3. Heat pan with butter (2 tbsp.) and oil over medium-high heat until bubbly. Add
shallots and pancetta. Wait 1 minute before adding the cabbage. Allow these to
cook, turning frequently to avoid burning. Lower heat to medium when the mix
starts to brown.
4. At the same time in a separate pan, heat butter (2 tbsp.) and oil and over
medium-high heat until bubbly. Add scallops and cook for 3 minutes per side,
turning only once (until just cooked throughout).
5. Transfer scallops and their drippings to the other pan. Keeping heat on medium,
add white wine and reduce until thick, about 2 minutes.
6. Plate, serve, and enjoy.
Enjoy! Be sure to check out Sean's website at www.seanostro.com.
