Pan-seared Scallops with Asparagus and Pancetta - 2016 Private Reserve White
- 12 Medium asparagus spears
- 1 tsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Freshly ground pepper
- 2/3 cup Diced, uncooked pancetta or center-cut bacon
- Olive oil
- 12 Sea scallops
- 1/2 tsp Salt
- 1/4 tsp Freshly ground pepper
- 3/4 cup Freshly squeezed orange juice
- 2 tbsps Dry vermouth
- 1 tbsp Butter
- 2 tbsps Chopped chives
- 2 tbsps Shaved Parmesan cheese
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.
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.
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. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.
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.