Sea scallops with Pancetta - one pan meal for 2-3

[Amgine]

This is one of those really very easy meals, assuming you have a source for fresh sea scallops and pancetta (a form of Italian bacon) and fresh spring salad mix...

3-6 sea scallops (the big ones) per person, rinsed and patted dry with a towel/paper towel
50g (1.5-2 ounces) thick-sliced pancetta
Spring salad mix
raspberry vinagarette
alfalfa sprouts, herbs for garnish
butter

Frying pan

Lightly toss the salad mix with vinagarette, place on salad plates/bowls, top with sprouts/garnish and into the reefer to stay cool.
Coarsely dice the pancetta, fry to desired crispness in frying pan over medium flame.
Remove pancette from pan, retaining the drippings. Drain in a towel/paper towels, and set aside.
Add "enough" butter to pan, heat over medium-high flame.
Quickly add scallops to pan, and fry over medium-high heat for 2 minutes. Flip, and fry no more than 2 minutes on the other side. Scallops should have a small amount of tan or scorch on each side.
Quickly slide hot scallops onto salads, top with pancetta, and serve immediately with an off-dry white wine or beverage of choice. A good crusty sourdough or french bread would make a good accompaniment.

Preparation is important, and cooking time is maybe 10 minutes total.

[Shipscarver]

Sounds good, but it works with olive oil and peppers with no bacon.

[Amgine]

:grin: Yep! and on linguine with sauce, with or without garlic in the olive oil. Or on thin-sliced toasted dark rye bread, or...

Scallops are absolutely fabulous in the galley. A bazillion ways to serve, and super easy to prepare so long as you don't over-cook.