Pan-Seared Scallops with Asparagus and Pancetta

Pan-Seared Scallops with Asparagus & Pancetta
(Photo by Amy Bradt)

This summer favorite is very easy to prepare, and tastes incredible!  The original recipe said it served 4.....yeah, right....We usually have no leftovers with just the two of us. 

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 2 servings

Ingredients
12 medium asparagus spears
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup diced pancetta, or center-cut bacon (about 3½ ounces)
Olive oil
12 sea scallops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup freshly squeezed orange juice
2 tablespoons dry vermouth
1 tablespoon butter
2 tablespoons chopped chives
2 tablespoons parmesan cheese, shaved

Directions
Cut asparagus spears into 2½-inch-long pieces. Toss with olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Set aside and keep warm.

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.  Pat scallops dry with paper towel, then sprinkle both sides 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 about 3 minutes per side, until nicely browned. (Cook in batches if scallops don't fit in the skillet without touching.) Remove from pan and keep warm in the baking dish with the asparagus.

Add orange juice and vermouth to skillet used to cook the scallops. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

Place 6 scallops on each serving plate, forming a triangle in center of plate. Arrange 6 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan cheese.

Notes
I always serve with Zatarain's New Orleans Style Rice Pilaf, and use all of the asparagus, not just the tips.  

Original recipe from: Coastal Living July 2004