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Instructions |
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Cut off each asparagus tip into 2 1/2 inch long pieces. (reserve
stalks for other uses). Toss asparagus with olive oil, salt and
pepper in an 8 inch square baking pan. Bake at 475F for 6
minutes. Remove from pan and set aside. Cook pancetta in a
large skillet until crisp. Remove from skillet and drain on paper
towels. Measure drippings and add olive oil to measure 2
tablespoons.
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Sprinkle both sides of scallops with salt and pepper. Heat
reserved 2 tablespoons drippings and oil in skillet over medium
high heat until hot; add scallops. Cook scallops 5 minutes
turning once, until browned on both sides. (Cook in batches if
scallops don't fit in the skillet without touching.) Set aside and
keep warm.
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Heat skillet over medium high heat until hot. Add orange juice
and vermouth to skillet. Cook, stirring constantly, until mixture
is reduced to1/2 cup. Remove from heat and whisk in butter.
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Place 3 scallops on each serving plate, forming a triangle in
center of plate. Arrange 3 asparagus spears, tip end up,
against the scallops. Drizzle with sauce and sprinkle with
reserved pancetta, chives, and Parmesan cheese.
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Originally Submitted
2/5/2018
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