Scallops with Pancetta Jam

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Scallops with Pancetta Jam
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Servings
6-8servings
Servings
6-8servings
Scallops with Pancetta Jam
  • 1
  • 2
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  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
6-8servings
Servings
6-8servings
Ingredients
Servings: servings
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Instructions
  1. Method: Make the Pancetta Jam by placing pancetta in a pot set over medium heat. Sauté until browned on all sides. Remove pancetta with slotted spoon and set aside. Lower heat to medium-low and add the onion. Sauté until soft. Add the garlic and sauté until fragrant. Add espresso, Sherry vinegar, brown sugar and maple syrup. Bring to a boil, return pancetta to pot and then reduce to simmer. When it is thick and syrupy, remove from heat. Season with salt and pepper to taste. Place a large pan over medium-high heat. Pat scallops dry with paper towel. Season with salt and pepper. Add half the olive oil to a large pan set over medium-high heat. When the oil is hot, sear half the scallops, 2-3 minutes per side. Repeat. To serve, place scallops on platter. Top each with a teaspoon of pancetta jam and thinly sliced basil leaves.
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