Pan Seared Scallops in Pancetta Cups

Bresaola Burrata Salad

  • 2 deep dish muffin pans
  • 2 - 4oz Packages Citterio Fresco Pancetta
  • 1 - 4oz Package Citterio Speck Cubetti
  • 8 Scallops
  • 1 c. Guacamole
  • Roasted Red Peppers

- Preheat oven to 350. Take 1 of the muffin pans and layer 3 slices of Citterio Fresco Pancetta over each opening. Layer slices in a clover like style. Do not spray or coat pans. Skipping an opening helps from sticking together.

- Place the 2nd muffin pan inside/on top the pan with the cups as to give shape and press down.

- Cook for 12 - 15 minutes. Once the Pancetta reaches desired look and texture, remove cups from pan and place on paper towels to dry, firm and retain shape. Let cool.

- Pan fry scallops as desired.

- Place 2 tbsp. guacamole in the bottom of each Pancetta cup.

- Place 1 scallop on top of the guacamole and top with 1 slice of roasted red pepper.

- Sprinkle desired amount of Speck Cubetti on top.

Serves 8.

 

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