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Scallops with Pancetta

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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1 1/2 tablespoons olive oil

1 pound (U10) fresh scallops, foot removed 

Kosher salt and freshly ground black pepper 

4 ounces 1/4-inch-thick sliced Pancetta, diced 

1/4 cup minced shallot 

1 clove garlic, minced 

1/3 cup dry white wine, such as Pinot Grigio 

1 1/2 tablespoons chopped fresh parsley  

Side Salad:

1 cup olive oil

6 tablespoons Champagne vinegar 

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley 

4 teaspoons whole-grain mustard 

2 1/2 teaspoons granulated sugar 

Kosher salt and freshly ground black pepper 

3 heads frisee 


Special equipment:
a 12- to 16-ounce mason jar
  1. For the scallops: In a medium skillet, add the olive oil and heat it over medium-high heat. Pat the scallops dry with a couple of pieces of paper towel and season them well with salt and pepper on both sides. When the oil is nice and hot, add the scallops and cook them, undisturbed, for 2 minutes per side. Remove the scallops to a plate and set them aside.
  2. Discard all but 1 teaspoon of oil from the pan. Reduce the heat to medium, add the pancetta to the skillet and cook until it crisps up around the edges, about 3 minutes. Add the shallots and garlic and cook for 2 more minutes. Add the wine, allow it to reduce for 1 to 2 minutes, and then add the scallops back in along with the parsley. Cook for 1 additional minute. Serve immediately.
  3. For the salad: Add the olive oil, vinegar, chives, parsley, mustard, sugar, 1/2 teaspoon salt and some pepper to a 12- to 16-ounce mason jar and top with the lid. Shake until thoroughly combined. Pour over the frisee in a bowl and serve alongside the scallops.