Pancetta Wrapped Scallops With Ginger Citrus Butter |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
1 cup fresh orange juice |
1/2 cup white wine |
1/3 cup fresh lime juice |
1 tablespoon rice wine vinegar |
2 medium shallots, minced |
1 tablespoon fresh ginger, minced |
1/2 cup butter, cut into 6 pieces |
salt and pepper |
8 thin slices pancetta |
16 large diver scallops (about 1 lb.) |
3 tablespoons olive oil |
Directions:
1. Make the Sauce: Bring orange juice, wine, lime juice, vinegar, shallots, and ginger to a boil in a large nonreactive skillet. Cook until reduced to about 1/2 cup. Reduce heat to low and whixk in butter, one piece at a time, until the sauce is creamy. Season to taste with salt and pepper. Keep sauce warm. Be carefull not to keep to hot in order to avoid separation.
2. Make Scallops: Separate pancetta slices and cut each in half. Wrap each scallop with a slice of pancetta; it should go around the scallop almost twice. Secure with a toothpick. Heat 1 tablespoon oil in a heavy skillet over medium-high heat. Brown scallops in batches if necessary. About 3 minutes per side. Be careful not to overcook them. Add more oil to pan as needed for subsequent batches. Transfer scallops to a platter as they are done. Season lightly with salt and pepper. Drizzle sauce over scallops before serving.
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