Seared Scallops
Sautéed Escarole, Pancetta, Port Wine Reduction

INGREDIENTS
4 Scallops U-10
4 Oz. Cannellini Beans Drained and Rinsed   
16 Oz. Escarole Washed and Chopped
4 Oz. Diced Pancetta
4 Oz. Diced Tomatoes
2 Tbls. Minced Garlic
2 Tbls. Minced Shallots
1 ½ Cup White Wine
3 Cup Port Wine
2 Oz. Truffle Oil
12 Oz.Olive Oil
Salt and Pepper To Taste

PREPARATION
In a pan, add the 3 cups of Port Wine and reduce until it becomes syrupy.  Do not Burn.  Set aside. 

In a sauté pan, fry the pancetta until golden brown and crispy, place on paper towel.  Season the Scallops with salt and pepper.  In a hot pan, add olive oil and add the scallops.  Sear scallop on each side for 5 to 7 minutes.  Set aside to rest. 

In a sauté pan, add the remainder of olive oil and then sauté garlic and shallots. Add the diced tomatoes, pancetta, cannellini beans and escarole. Sauté for 4 minutes then deglaze with white wine and add 2 oz of truffle oil.  Season with salt and pepper.

 


Click here for a larger view.

Many of you will be invading Disney's Hollywood Studios™ Theme Park for the annual Star Wars Weekends. This year, stay at the Walt Disney World Swan and Dolphin starting at only $149 per night*!

You won't need a Starspeeder to get you to the events on time...your Heavenly guestroom will be located right across the street from the park!

Call 888-828-8850 and
ask for rate code: STARRECP

*Based on rate plan availability.

PRESENTATION
Place the Port Reduction on the bottom half of the plate.  Right above the reduction, place the escarole mix.  Cut the Scallops in half and place on top of the
bed of escarole.  Garnish with chives.

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!