Sea Scallops, New Bedford

By t1bishop

Ingredients

• 1 tablespoon unsalted butter
• 1 1/4 -inch slice pancetta, minced
• 1 tablespoon extra-virgin olive oil
• 10 large sea scallops, patted dry
• Kosher salt and white pepper
• 8 teaspoons balsamic vinegar
• 2 teaspoons chives, chopped thyme
• 2 teaspoons shallots, chopped fine
• Small handful fresh mache for garnish

Preparation

Step 1

In a small skillet, melt butter and cook over medium heat until butter starts to brown. Remove from heat and set aside.
In a small skillet, saute the pancetta until crispy. Drain on paper towels and set aside. In the same skillet, add olive oil over medium heat. Season scallops with salt and pepper and saute 1to 2 minutes per side, or until lightly
browned and scallops are cooked through.
Drizzle serving plates with balsamic vinegar and melted brown butter. Sprinkle with chives, shallots and pancetta, then place 5 scallops on each plate on top of sauce. Garnish with fresh mache.