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Pan-seared Scallops with Asparagus and Pancetta

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    olive oil
    •    1/2 tsp salt
    •    1/4 tsp salt
    •    1 tbsp butter
    •    1 tsp olive oil
    •    12 sea scallops
    •    2 tbsps dry vermouth
    •    2 tbsps chopped chives
    •    12 medium asparagus spears
    •    1/4 tsp freshly ground pepper
    •    2 tbsps shaved Parmesan cheese
    •    3/4 cup freshly squeezed orange juice
    •    2/3 cup diced uncooked pancetta or centre-cut bacon (about 3 1/2 ounces)


  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.

  5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.

This great family recipe is thanks to Coastal Living Recipes at


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