SCALLOPS IN PANCETTA PARMESAN CREAM SAUCE OVER ANGEL HAIR
1 tablespoon olive oil
1 pound sea scallops
1 teaspoon salt, divided
1 teaspoon black pepper, divided
5-ounces pancetta, chopped
1 large onion, chopped
8 cloves garlic, chopped
½ cup dry white wine
1 ½ cups heavy cream
2 teaspoons Dish off the Block Superbly Herby Spice Blend
¾ cup grated parmesan cheese
2 cups cherry or grape tomatoes, sliced in half
2 cups baby spinach leaves, packed
2 tablespoons lemon juice
1 pound angel hair pasta, cooked al dente to package directions
Heat 2 tablespoons of the olive oil in a large deep skillet over medium high heat until almost smoking.
Pat the scallops dry with paper towels and remove the muscle on the side of each (if it is not already removed). Season all over with ½ teaspoon each of the salt and pepper. Add the scallops to the hot oil and let sear for 1-2 minutes on the first side until a golden crust forms. Flip to the other side and cook 1 more minute. Remove from pan and set aside.
Add the remaining 1 tablespoon of olive oil to the pan and add the pancetta, onions, and garlic. Cook, stirring frequently, until the onions are soft and the pancetta begins to lightly brown, about 4-5 minutes. Add the white wine and deglaze the pan scraping up any brown bits.
When the wine is mostly absorbed, add the heavy cream, Superbly Herby, and remaining ½ teaspoon each of the salt and pepper. Cook for 6-8 minutes, stirring frequently, and let the sauce reduce by about 1/3. Gradually add the parmesan in ¼ cup increments, stirring after each addition.
Add the tomatoes and spinach to the pan and cook for 3-4 minutes more, stirring, until the spinach is all wilted. Add the lemon juice, pasta, and the scallops to the pan and toss to coat. Serve hot in bowls with more parmesan on the side for sprinkling.
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