Better to write for yourself and have no public, than to write for the public and have no self. - Cyril Connolly
Tuesday, June 13, 2006
Parmesan Panko Crusted Scallops and Lemon Vegetables and Pancetta
Superfresh had these amazing looking scallops on sale yesterday, so I made this for dinner. You can use whatever vegetables you like, but there's something about the smokiness of the pancetta with lemon and tomatoes, and the sweetness of the corn and scallops that pulls this together. You could easily serve this over pasta, but I'm watching the carbs. It did not disappoint:
one package of pancetta 3 cloves of garlic 3 scallions one / two ears of grilled corn on the cob - corn removed one pint of grape tomatoes - halved one bunch of asparagus broken into 1 inch pieces lemon zest from one lemon 2 tsp fresh lemon thyme 1 tablespoon of artichoke lemon pesto (Whole Foods) 1 cup panko crumbs 1/2 cup good Parmesan - grated 1 tsp Emeril's Essence
1. Fry the pancetta up till crispy and drain on paper towels - crumble. 2. Discard all but about one tsp of pancetta drippings from pan 3. Saute garlic and scallions for one minute in pancetta drippings 4. Add remainder of ingredients through lemon pesto and saute till vegetables are tender - about 6 minutes. 5. Add crumbled pancetta and set aside while cooking scallops. 5. Put panko, parmesan and seasoning in plastic zip lock bag and mix well. 6. Coat scallops with cooking spray and add to bag - coat scallops well, pressing panko mixture onto all sides. 7. Sear scallops in non stick pan on high heat, about 90 seconds per side.
Serve 4 - 5 scallops on bed of lemon vegetables, and sprinkle with parmesan cheese.
I'm coming right over! Dag...that was yesterday!