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Scallops with Pancetta, Fennel & Mushrooms

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 2 tbsp Olíva! Ultra Premium Extra Virgin Olive Oil
 3 lbs fresh sea scallops
 1 cup thin sliced pancetta, cubed
 2 cups white button mushrooms, sliced
 2 fennel bulbs, cored and sliced
 ¼ cup dry white wine
 salt & pepper
1

Preheat oven to 425°F. Heat a large cast iron skillet over medium heat for about 5 minutes.

2

Add 1 tbsp. of Olíva! Ultra Premium Extra Virgin Olive Oil to the warmed skillet. Add pancetta and sauté for about 5 minutes until it renders but id not yet crispy. Add the mushrooms and fennel, sauté for 2 minutes. Add white wine and cook for 8 minutes.

3

Pour the skillet contents into a shallow 9x13 baking dish. Set aside.

4

Rinse the scallops and pat them dry. Season all sides with salt and a pinch of pepper.

5

In a clean skillet, add 2 tbsp. Olíva! Ultra Premium Extra Virgin Olive Oil. Wait until hot and sear the scallops on one side only for 2 minutes or until they're nice and golden brown.

6

Remove the scallops from the skillet and arrange them on top of vegetables in the 9x13 baking dish, seared side up. Bake for 12 minutes. Serve immediately!

Nutrition Facts

Servings 8