February 21, 2011

Pan Fried Scallops with Onions and Pancetta

This recipe got rave reviews from my husband. I rarely ever use butter in cooking, but it made a huge difference when pan frying the scallops. I served the scallops with roasted asparagus, a dinner biscuit, and rice (for him).

The ingreds: 1 minced clove of garlic, 1 sliced yellow onion, 2 slices of pancetta chopped, and 0.5 lbs of little Bay Scallops.

Hey lil guys! Season scallops with some salt n' peppa and a dash of olive oil.
Start by sauteing the sliced onion in about 1 Tbsp of olive oil for about 5 minutes. Add the minced garlic clove and keep on medium heat for about 5 more minutes. Remove from pan.
Add chopped pancetta to the same pan and cook as you would bacon. Remove from pan and blot.
Next add 1/2 Tbsp of butter to the same pan and add in the scallops. Cook for about 4 minutes on each side. Then add the onion and garlic to reheat for just a couple of minutes.
Plate the scallop/onion combo, garnish with the crispy prosciutto and enjoy with roasted asparagus.

Man plate.

Girl plate.
This was seriously delicious and decadent but was so easy to cook. And it was surprisingly cheap also. All those scallops only cost about $4!
You could totally sub the onions for any vegetable of your choice (shrooms, leaks, peppers, etc.). I just like to start with ingredients I love individually and I almost always love them all together.
This meal gets 4 stars for taste and 4 stars for ease and affordability.
100% recommended by DSW!

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