herbiehancock

Linguine with Bay Scallops and Pancetta Ingredients 8 ounces linguine 1/3 pound pancetta, cut into large dice 1 pound bay scallops 2 large cloves garlic, minced 2 shallots, finely diced 1/2 cup chicken broth 1/4 cup white wine 1 medium lemon, zested and juiced 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/4 cup butter 1/4 cup fresh parsley, minced 2 tablespoons fresh basil, minced Method Bring a large pot of salted water to a boil. Add linguine, and cook until not quite al dente, 9-10 minutes. Drain. Meanwhile, heat a medium skillet on medium low and add pancetta. Cook, stirring occasionally, until fat has rendered and the pancetta is well browned, about 7 minutes. Using a slotted spoon, remove pancetta to paper towels to drain. Pour the rendered fat into a separate bowl, leaving about a tablespoon in the bottom of the pan. (Note: Try not to eat all the pancetta as you're cooking the rest of the dish. Me? I didn't touch a sing...

I feel a pang of longing just looking at this photo again. *Whimper* Scallops with Pea Puree, Pancetta and Gremolata courtesy of Amy Ingredients 1/3 cup chopped fresh parsley 2 teaspoons finely grated lemon zest 2 medium shallots, finely chopped 3 ounces diced pancetta 2 tablespoons olive oil 1 teaspoon minced garlic 2 cups frozen early sweet peas, thawed 1 cup chicken broth 12 medium sea scallops, patted dry and seasoned with salt and pepper 1 tablespoon butter Method For the gremolata: in a small bowl combine the parsley, lemon zest, and one tablespoon of shallot. Set aside. In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the pancetta until crispy and cooked through, 2-3 minutes. Remove from pan, leaving some of the reserved fat in the pan. Set aside. In the same pan, over medium heat, sauté the garlic and remaining shallots for about 3-4 minutes. Add the peas and broth and season with a little salt and pepper. Bring to a simmer and let cook for about 5 ...