Pancetta Wrapped Scallops With Ginger Citrus Butter

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup fresh orange juice
• 1/2 cup wine
• 1/3 cup fresh lime juice
• 1 tablespoon rice wine vinegar
• 2 medium shallots, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup butter, cut into 6 pieces
• salt and pepper
• 8 thin slices pancetta
• 16 large diver scallops (about 1 lb.)
• 3 tablespoons olive oil

Recipe

• 1 make the sauce: bring orange juice, wine, lime juice, vinegar, shallots, and ginger to a boil in a large nonreactive skillet. cook until reduced to about 1/2 cup. reduce heat to low and whixk in butter, one piece at a time, until the sauce is creamy. season to taste with salt and pepper. keep sauce warm. be carefull not to keep to hot in order to avoid separation.
• 2 make scallops: separate pancetta slices and cut each in half. wrap each scallop with a slice of pancetta; it should go around the scallop almost twice. secure with a toothpick. heat 1 tablespoon oil in a heavy skillet over medium-high heat. brown scallops in batches if necessary. about 3 minutes per side. be careful not to overcook them. add more oil to pan as needed for subsequent batches. transfer scallops to a platter as they are done. season lightly with salt and pepper. drizzle sauce over scallops before serving.