Description
A vibrant dish featuring succulent scallops topped with crispy pancetta and tangy pickled fennel, all enhanced by aromatic saffron.
Ingredients
Scale
- 1 pound scallops
- 4 ounces pancetta, diced
- 1 bulb fennel, thinly sliced
- 1/2 cup white wine vinegar
- 2 tablespoons saffron threads
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a bowl, combine the sliced fennel and white wine vinegar. Let it pickle for at least 30 minutes.
- In a skillet, cook the pancetta until crispy. Remove and set aside, leaving the fat in the skillet.
- Season the scallops with salt and pepper, then sear in the pancetta fat for 2-3 minutes per side until golden brown.
- In a small saucepan, gently heat the olive oil and saffron until fragrant.
- Serve the scallops topped with crispy pancetta and pickled fennel, drizzled with saffron oil.
Notes
- For extra flavor, add herbs like dill or parsley as a garnish.
- Ensure scallops are dry before searing for a perfect crust.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg