Grilled Scallops with Pancetta and Sun-Dried Tomatoes
Nutrition
Calories: 537 kcalCarbohydrates: 20 gProtein: 25 gFat: 50 gSaturated Fat: 31 gCholesterol: 127 mgSodium: 463 mgFiber: 5 gSugar: 6 gVitamin A: 26.225 IUCalcium: 42 mgIron: 9 mg
Ingredients
- 1 cup unsalted butter cut into pieces
- 1 lb sea scallops trimmed
- 1 pinch salt to taste
- 1 pinch white pepper to taste
- 12 oz pasta
- 6 oz pancetta chopped coarse
- 6 tbsp drained sun-dried tomatoes cut into thin slivers
- 2 tbsp thinly shredded fresh basil leaves
- 1 tbsp finely chopped fresh chives
Instructions
- Preheat the broiler. Bring a large pot of water to a boil.
- In a skillet, melt the butter over medium-low heat. With a basting brush, lightly coat the scallops with a little of the melted butter. Season the scallops to taste with salt and white pepper, place them on a broiler tray, and set them aside.
- Put the pasta in the boiling water and cook until al dente, following the manufacturer's suggested cooking time.
- As soon as the pasta starts cooking, add the pancetta to the melted butter in the skillet and cook over medium-low heat just until the pancetta pieces start to turn golden, 4 to 5 minutes. Add the sun-dried tomatoes, stir, and cook about 1 minute more. Cover, set aside, and keep warm.
- Put the scallops under the broiler and cook them until golden on the outside but still juicy within, 1 to 2 minutes per side.
- As soon as the pasta is done, drain it and toss with the butter, pancetta, and sun-dried tomatoes, seasoning to taste with a little salt and white pepper. Arrange on individual serving plates or in shallow bowls, top with the grilled scallops, garnish with basil and chives, and serve immediately.