SCALLOPS WITH PANCETTA AND ASPARAGUS

SCALLOPS WITH PANCETTA AND ASPARAGUS image

Yield Two servings

Number Of Ingredients 7

Sea scallops, twelve or so.
fresh asparagus, a half pound
pancetta or prosciutto, chopped
shallots, minced
walnuts, halved
walnut oil, about 3 tablespoons total
radicchio (red)

Steps:

Cook asparagus 2-3 minutes in boiling water until barely tender. Remove. Cut into 1" pieces. Heat 1-2 tbs walnut oil. Toss in shallots and pancetta/prosciutto and cook until crisp. Remove. Separate radicchio leaves, toss them in a bit of walnut oil, and grill or saute in a separate pan. Season scallops with fine sea salt and white pepper. Make sure they are dry. Add more walnut oil if necessary. Quickly saute scallops on medium high heat until brown on both sides, turning once. A total of perhaps two minutes at most. Do not over cook or suffer a thousand deaths. When the scallops are turned, toss in the asparagus and the prosciutto/pancetta mixture to reheat. Place the radicchio on plates, pour a small amount of walnut oil on it, then place the scallop-asparagus-prosciutto mixture atop and serve.