Pan Seared Scallops with Corn and Pancetta Hash with Bacon Orange Jam

Ingredients

24 scallops fresh or frozen (dried)
2 tbsp. unsalted butter
2 tbsp. unsalted butter (sauce)
sea salt & black pepper, to taste
18 sliced thin green onion strips (soak in ice water to curl) Garnish
1 tbsp. shaved fresh garlic
1 c diced fresh pancetta ½ inch
2 tbsp. butter fresh, unsalted
1/8 c onions, yellow, diced ½ inch
2 c white corn fresh shucked *Sauté the pancetta, garlic, and onion until caramelized. Hold off to the side, you will add this to the pan when you flip the scallops.
Recipe Courtesy Chef Johnny Carino as part of an effort to support fishermen and the seafood community. #EatSeafoodAmerica #CookTogether

Instructions

1. Heat pan and add in butter, as butter gets hot add in seasoned scallops
2.Sear scallops, do not turn for about two minutes.
3.When you do turn them, add in pancetta mix. Remove scallops onto drained towel and add corn into the pancretta
4.Saute mixing well, season with sea salt and pepper, add in the butter to thicken the hash slightly. Taste the sauce, place the sauce onto the serving plates, top with six scallops with the brighter sear side up. Top each scallop with a teaspoon of the bacon jam.
5.Place the green onion slices in the middle of the dish Serve and enjoy!
6.Pancetta Mix: Sauté the pancetta, garlic, and onion until caramelized. Hold off to the side, you will add this to the pan when you flip the scallops. Bacon Jam Bacon, smoked diced 8 ounces Orange Jam prepared 1 jar 12 ounces Combine the two for a simple bacon jam.

Get experimental in your quarantine kitchen! Try Chef Johnny’s Pan Seared Scallops recipe! It’s full of flavor and so easy to make. Check out his Cook Together video.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.