Name: Seared Scallops with Crispy Pancetta and Corn-Chive Pan Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 large sea scallops, patted dry; 3 oz pancetta, diced; 1 cup sweet corn kernels (fresh or frozen); 1 small shallot, finely diced; 2 tbsp olive oil, divided; 1/2 cup dry white wine; 1/2 cup low-sodium chicken broth; 1 tbsp unsalted butter; 2 tbsp fresh chives, chopped; 1 tbsp lemon juice; Salt and freshly ground black pepper, to taste

Seared Scallops with Crispy Pancetta and Corn-Chive Pan Sauce

miradu

This California-inspired scallop dish brings together sweet, briny scallops and savory pancetta for a luxurious but quick dinner. The base of sweet corn, shallots, and a splash of white wine creates a velvety sauce that complements both the seafood and the crispy pancetta. Finished with fresh chives and a bright touch of lemon, this dish is light, seasonal, and bursting with contrasting flavors and textures—perfect for a summer evening with a glass of your favorite white wine.

Ingredients

Instructions

Pat scallops dry and season both sides with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pancetta and cook, stirring, until crisp, about 4-5 minutes. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.
Add scallops to the pan and sear undisturbed for 2 minutes per side, until golden and just opaque in the center. Remove scallops to a plate and tent with foil.
Add another 1 tbsp olive oil to the pan. Add shallot and cook for 1 minute, then add corn and sauté for 2-3 minutes until just tender.
Pour in white wine and chicken broth, scraping up any browned bits. Simmer for 3-4 minutes to reduce slightly, then swirl in butter and lemon juice. Taste and season with salt and pepper.
Spoon the corn sauce onto plates, top with scallops, sprinkle with crispy pancetta and chives, and serve immediately.