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Seared scallops with spring vegetables, pancetta and a Madeira wine pan sauce
Serves 6
Prep time: 1 hour

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Ingredients:
2 lbs. diver scallops (U10)
2 Tbsp. olive oil
salt & pepper to taste
4 oz. pancetta, rendered
1/2 cup english peas, blanched
1/4 cup fava beans, blanched and peeleed
1/2 cup asparagus, peeled, blanched and chopped
1/4 cup pearl onions, peeled and sliced
1 cup spinach, chopped
1 cup Madeira wine
1/2 cup chicken stock
1 bunch chives, chopped
1/2 fresh lime juiced
2 Tbsp. sherry vinegar

Directions:

Heat a sauté pan with olive oil. Season the scallops with salt and pepper and sear on each side (about 2-3 minutes per side). Place scallops on a warm plate and discard most of the fat from your pan.

Return pan to medium heat and add pancetta. Add the vegetables and season with salt and pepper. Sauté for 3 minutes. Place a small mound of vegetables on each of the dinner plates and keep warm.

Return the pan to high heat and add the Madeira wine. Cook until reduced by half. Add the chicken stock and reduce by half again. Add the chives and sherry vinegar to your sauce.

Place the scallops on the plate along with the vegetables and spoon sauce over the vegetables.

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32 East Atlantic Ave.
Delray Beach, FL 33444
(561) 276-7868
Open Sun-Thurs. - 5:30 p.m. - 10 p.m.
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2 Comments

bull on September 2, 2009 at 7:07

THREE scallops?? Are you kidding me? Anyone that eats at this DUMP is a total MORON!

Jimc on September 3, 2009 at 11:31

bull
You’d obviously be more at home at one of those all you can eat places where you can load up four or five times and get your money’s worth before getting back into your pick up truck to head back to your trailer park.

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