- 6
Ingredients
- 3 ounces pancetta, diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 12 sea scallops
- Extra-virgin olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh sage
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 2 bottles (8 ounces each) clam juice
- 2 cups low-sodium chicken broth
- 8 cups cubed butternut squash (1-inch cubes)
- 1/4 cup heavy whipping cream, warmed
- Salt and pepper to taste
- Aged balsamic vinegar (optional)
Preparation
Step 1
Ingredients:
3 ounces pancetta, diced
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
12 sea scallops
Extra-virgin olive oil
1 cup diced onion
1 tablespoon minced garlic
2 teaspoons minced fresh sage
½ teaspoon red pepper flakes
1 cup dry white wine
2 bottles (8 ounces each) clam juice
2 cups low-sodium chicken broth
8 cups cubed butternut squash (1-inch cubes)
¼ cup heavy whipping cream, warmed
Salt and pepper to taste
Aged balsamic vinegar (optional)
Preparation:
In Dutch oven over medium-high heat, cook pancetta until crisp, about 8 minutes. Drain on paper-towel-lined plate.
In shallow dish, combine the 1 teaspoon salt and pepper, cinnamon, nutmeg and allspice.
Blot each scallop dry. Remove the "foot" (if still attached) from the side of each scallop and set aside, if desired.
Dip both sides of each scallop into spice mixture. In skillet over high heat, sear scallops in 1 to 2 tablespoons olive oil to form a crust of the spice mixture on the surface, 1 to 2 minutes on each side. Remove scallops to paper-towel-lined plate.
In same Dutch oven used to cook pancetta, sweat the onion, garlic, minced sage and pepper flakes until softened, about 5 minutes. Deglaze with wine, stirring to scrape up any spices or bits on the bottom; simmer until nearly evaporated. Add clam juice, broth and squash. Bring soup to a boil, reduce heat and partially cover. Simmer until squash is tender, about 20 minutes.
Purée soup in batches in a blender until smooth (adding reserved scallop "feet" if desired), then return soup to Dutch oven. Finish soup with warmed cream and season with salt and pepper. Ladle soup into 6 shallow bowls, then top each with 2 scallops and some of the pancetta pieces. Just before serving, drizzle balsamic, if desired, around scallops.
Preparation:
In Dutch oven over medium-high heat, cook pancetta until crisp, about 8 minutes. Drain on paper-towel-lined plate.
In shallow dish, combine the 1 teaspoon salt and pepper, cinnamon, nutmeg and allspice.
Blot each scallop dry. Remove the "foot" (if still attached) from the side of each scallop and set aside, if desired.
Dip both sides of each scallop into spice mixture. In skillet over high heat, sear scallops in 1 to 2 tablespoons olive oil to form a crust of the spice mixture on the surface, 1 to 2 minutes on each side. Remove scallops to paper-towel-lined plate.
In same Dutch oven used to cook pancetta, sweat the onion, garlic, minced sage and pepper flakes until softened, about 5 minutes. Deglaze with wine, stirring to scrape up any spices or bits on the bottom; simmer until nearly evaporated. Add clam juice, broth and squash. Bring soup to a boil, reduce heat and partially cover. Simmer until squash is tender, about 20 minutes.
Purée soup in batches in a blender until smooth (adding reserved scallop "feet" if desired), then return soup to Dutch oven. Finish soup with warmed cream and season with salt and pepper. Ladle soup into 6 shallow bowls, then top each with 2 scallops and some of the pancetta pieces. Just before serving, drizzle balsamic, if desired, around scallops.