Scallops with Pancetta

We had a lot of Pancetta we had to use up from Christmas.  I found a few recipes, but neither D nor I could remember the last time we had scallops.  So we decided this is what we were have.  They were really good, but VERY salty.  So be aware of that.

We had with a Mediterranean Side Salad. We would have again.

Scallops with Pancetta

Photo by ALB

Recipe adapted from Cooking Channel
Total:15 min
Active: 15 min
Yield: 2 servings

Ingredients
1 tablespoons olive oil
1 pound (U10) fresh scallops, foot removed
Kosher salt and freshly ground black pepper
4 ounces 1/4-inch-thick sliced Pancetta, diced
1/4 cup minced shallot
1 clove garlic, minced
1/3 cup dry white wine, such as Pinot Grigio
1 1/2 tablespoons chopped fresh parsley

Directions
In a medium skillet, add the olive oil and heat it over medium-high heat. Pat the scallops dry with a couple of pieces of paper towel and season them well with salt and pepper on both sides. When the oil is nice and hot, add the scallops and cook them, undisturbed, for 2 minutes per side. Remove the scallops to a plate and set them aside.

Discard all but 1 teaspoon of oil from the pan. Reduce the heat to medium, add the pancetta to the skillet and cook until it crisps up around the edges, about 3 minutes. Add the shallots and garlic and cook for 2 more minutes. Add the wine, allow it to reduce for 1 to 2 minutes, and then add the scallops back in along with the parsley. Cook for 1 additional minute. Serve immediately.

11 Smart Points (my additions/subtractions at 2 servings)