BABY SPINACH, RED ONION, PANCETTA AND PEACH SALAD W/ SAUTEED SCALLOPS

BABY SPINACH, RED ONION, PANCETTA AND PEACH SALAD W/ SAUTEED SCALLOPS image

Yield 2

Number Of Ingredients 18

Salad:
2 tbsp. Sherry wine vinegar
1 shallot, minced
2 tsp. fresh lemon juice
5 tbsp olive oil, divided.
3 tbsp. grapeseed oil
l large red onion, thickly sliced
4-6 oz. thinly sliced pancetta
3 large peaches, sliced
1 1/2 6oz pkg baby spinach
Scallops:
2 tbsp olive oil
6-8 sea scallops
3 cloves garlic, minced
1 tsp lemon peel
lemon juice
white wine
1/2 shallot minced

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.