Weathervane Scallops with Fennel, Mushrooms, and Pancetta or Lox - 10g Carbs, 2g Fiber
From: Recipe courtesy Jerry Traunfeld, Executive Chef of The Herbfarm restaurant.
Our Alaskan Weathervane Scallops are incredibly sweet and succulent, so
invite some folks over and enjoy!
The pancetta is optional if you're not a meat eater ... you could
substitute a like amount of salmon lox, instead.
This recipe goes well with a whole grain or wild rice pilaf.
Prep Time: 35 min
Cooking Time: 15 min
Servings: 8
5 Tbsp organic extra virgin olive oil, divided
8 oz thinly sliced pancetta, cut in 1" pieces (optional; substitute lox if desired)
12 oz button mushrooms, cut in wedges
2 fennel bulbs, cored and thinly sliced
1/4 cup dry white wine or vermouth
3 lb Alaskan Weathervane Scallops
Kosher sea salt
Organic black pepper
Place a very large skillet over medium heat and swirl in 1 tablespoon
of the oil. Add the pancetta and cook, stirring often, until it renders
but is not quite crisp. (Do not cook the lox at this stage if you are
substituting.) Add the mushrooms, fennel, and wine and cook until the
fennel is soft, about 8 minutes. Spread the vegetables (and lox, if
using) out in a 9-inch x 13-inch shallow baking dish. The dish can be
prepared ahead up to this point.
Preheat the oven to 425 degrees F. Rinse and inspect the scallops; if
any have a small rectangular piece of muscle attached to the side,
remove and discard it. Pat the scallops dry on paper towels. Put
the baking dish of mushrooms and fennel in the oven to heat while
you sear the scallops.
Wash and dry the large skillet and place it over medium-high heat.
Add 2 tablespoons oil. When hot, lower in half the scallops, flat
side down, and cook until the undersides are a deep golden brown.
Cook only one side. Transfer the first batch of scallops, browned
side up, to a plate to hold. Add the remaining oil to the skillet
and brown the rest of the scallops. Remove the baking dish from
the oven and arrange the scallops, browned side up, on top of the
vegetables. Return the dish to the oven and bake for 12 - 15 minutes.
Servings: 8
Nutrition per Serving:
291 Calories, 12g Total Fat, 2g Saturated Fat, 36% Calories from Fat,
69mg Cholesterol, 35g Protein, 10g Carbs, 2g Fiber, 616mg Sodium,
72mg Calcium and .4g Omega-3 Fatty Acids
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
