July 21, 2010

Scallops with Sauteed Greens and Pancetta

This is one of my favourite new recipes - it's simple to make, very tasty, and fancy enough for company - while still being WLS friendly.

Cubed Pancetta - a couple of ounces should be enough
Scallops - (I use the large size, as many as you need for the # of people you are serving)
1/2 yellow onion, diced
A few handfuls mixed hearty greens - a mixture is nice - my grocery store sells them pre-mixed, but you could use any combination of mustard greens, mature spinach, kale, cabbage (any type), beet greens etc. Chop roughly

Olive Oil
Crushed Red Pepper (Optional)


Heat large skillet over medium high flame and add pancetta to skillet, cook until brown and crisp, remove to bowl

Dry scallops with paper towel and add to pan, adding a bit of olive oil if there is not a little bit of fat left from the pancetta. cook until seared and brown on one side, then flip and sear the other side. Remove to the bowl with the pancetta.

Add the diced onions to the skillet and saute until translucent, then add the garlic and the chopped greens and continue to saute until the greens are cooked through.

Return the scallops and pancetta to the pan, and heat through

Add salt, pepper and crushed red pepper to taste, then serve!

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