Bay Scallop Salad with Pancetta, Tomatoes, and White Wine Vinaigrette
Ingredients
- 1 ¼ pounds Bay Scallops
- ¼ pound pancetta diced
- salt
- white pepper
- 1 tsp garlic minced
- 1 ¼ cup grape tomatoes halved
- 6 tbsp extra virgin olive oil
- 6 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp shallots minced
- freshly ground black pepper
- ½ tsp fresh marjoram leaves chopped
- 2 tbsp parsley leaves chopped
- mixed greens
Instructions
- Cook pancetta in a large skillet over medium low heat until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Set aside.
- Pour excess grease out of the skillet, reserving 3 tbsp of the pancetta drippings.
- Season the scallops with salt and white pepper.
- Sauté the scallops in the reserved pancetta drippings for 2-3 minutes or until the scallops have a nice sear on each side. Add garlic to the pan and cook an additional 30 seconds.
- Remove the scallops and garlic from the pan and place in a large, heat resistant bowl.
- Toss tomato halves with the warm scallops. Add the reserved pancetta.
- In a small bowl, combine the extra virgin olive oi, white wine vinegar, lemon juice, and shallots. Whisk until well blended.
- Pour dressing over warm scallop mixture, tossing to coat. Adjust seasonings with salt and freshly ground black pepper to taste.
- Sprinkle chopped marjoram and parsley over the salad and toss to coat.
- Arrange mixed greens on plates and divide scallop salad evenly.
- Serve immediately.