Pan Seared Scallops* Recipe

MAIN COURSE

1. 1

   Prepare the Pancetta

   Begin by dicing the pancetta into small cubes. In a large skillet over medium heat, add the pancetta and cook until crispy, about 4-5 minutes. Once cooked, remove from the skillet and place on a paper towel to drain excess fat.

2. 2

   Sauté the Leeks

   In the same skillet, add the olive oil and heat over medium heat. Clean and slice the leeks thinly, then add to the skillet. Sauté the leeks until they are soft and translucent, about 5-7 minutes. Add minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.

3. 3

   Prepare the Sauce Demoiselle

   Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, then stir in the heavy cream. Let the sauce simmer gently for about 5 minutes until it thickens slightly. Season with salt and black pepper to taste. Stir in the crispy pancetta and chopped fresh parsley.

4. 4

   Sear the Scallops

   Pat the scallops dry with paper towels and season both sides with salt and black pepper. In a separate skillet, melt the butter over medium-high heat. Once the butter is hot, add the scallops and sear for about 2-3 minutes on each side, until they are golden brown and cooked through.

5. 5

   Serve

   To plate, place a bed of sautéed leeks on each plate, top with seared scallops, and drizzle with Sauce Demoiselle. Garnish with additional parsley if desired.