Seared Scallops in a Pancetta Maple Glaze With Ginger Cauliflower Mash and Roasted Carrots

Serves 6


INGREDIENTS:

2 lbs jumbo scallops patted dry

½ lb good pancetta

½ C real maple syrup

½ small shallot finely sliced

¼ C white wine

5-6 fresh sage leaves julienned

3+ T butter

1 t kosher salt

¼ t black pepper

3-4 T olive oil


METHOD:

  • Bring a large sauté pan to high heat and add the pancetta. Let cook to brown slightly, about 2 minutes. Move them to outside of pan and add about 2 T olive oil and 2 T butter.
  • Add the scallops and let sear. Don’t move them around. Let them cook in place until they’re very caramelized on one side. This takes anywhere from 3-5 minutes depending on size of scallop and efficiency of heat retention in pan. Be patient. When you flip them, let them cook about 1 minute on the other side.
  • Deglaze the pan with the white wine and let reduce for about a 30-45 second. Lower heat to medium and add the maple syrup, the shallots, and the sage leaves. Sprinkle with salt and pepper. Stir gently, then lower heat to medium low. Cover and let simmer for about 3 minutes until scallops are done.
  • Add about 1 T of butter and stir in to make sauce silky.
  • Serve over cooked cauliflower mashed with a bit of cream, butter, salt and pepper and generous amounts of fresh grated ginger. Serve also with roasted carrots.



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