BABY SPINACH, RED ONION, PANCETTA AND PEACH SALAD W/ SAUTEED SCALLOPS
Steps:
- Scallops Heat oil, and add shallots, garlic, lemon juice, peel . Sautee scallops, add wine. (Use some of the pancetta oil w/ olive oil.) Salad: Mix vinegar, shallot, and lem juice in bowl. Whisk in 3 tbsp olive oil and grapeseed oil. Preheat oven to 400. Brush rimmed baking sheet w/ oil. Place onion rounds on sheet, and drizzle w/ oil and s/p. Roast 30 minutes, turn and roast another 10 minutes. Sautee pancetta til crisp and drain. When cool, break into pieces. Mix spinach and peaches in bowl. Separate onions into rounds and add with pancetta. Toss w/ dressing and place scallops around plate.
BABY SPINACH, RED ONION, PANCETTA, AND PEACH SALAD
Steps:
- Mix vinegar, shallot, lemon juice in small bowl. Whisk in 3 tbls olive oil and grapeseed oil. Season with salt and pepper. Preheat oven to 400˚F. Brush rimmed baking sheet with olive oil. Arrange onion rounds on sheet. Drizzle with 2 tbls olive oil; sprinkle with salt and pepper. Roast 30 min. Turn rounds over, keeping intact. Roast until golden brown, about 10 min. longer. Cool on sheet. Saute pancetta over medium heat until crisp. Drain on paper towels. Break into pieces. Mix spinach and peaches in bow. Separate onion rounds into rings; add to sald. Add pancetta. Toss with dressing.
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