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Seared Scallop Skewers with Blood Orange Gastrique and Crispy Pancetta
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Course Appetizer
Cuisine French
Servings 4 people

Equipment

  • Large skillet
  • Small saucepan
  • Wooden skewers

Ingredients
  

  • 12 large sea scallops
  • 4 ounces pancetta, cut into small cubes
  • 2 blood oranges, juiced
  • 1/4 cup granulated sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 wooden skewers

Instructions
 

  • Combine the blood orange juice, sugar, and red wine vinegar in a small saucepan. Bring the mixture to a simmer over medium heat and cook until it thickens enough to coat the back of a spoon, about 8 minutes. Set the gastrique aside to cool slightly.
  • Heat a large skillet over medium heat and add the pancetta cubes. Cook them, stirring occasionally, until they turn golden and crisp. Remove the pancetta with a slotted spoon and drain it on a paper towel.
  • Pat the scallops dry with a paper towel and season both sides with salt and black pepper. Add the olive oil to the same skillet and increase the heat to medium-high.
  • Place the scallops in the hot skillet and sear them for 2 to 3 minutes per side until they develop a golden crust and are just cooked through. Remove them from the heat.
  • Thread three scallops onto each wooden skewer. Drizzle the blood orange gastrique over the scallops and scatter the crispy pancetta on top before serving.

Notes

Make the gastrique a few hours ahead and store it at room temperature so it stays pourable. If the sauce thickens too much while sitting, warm it gently over low heat and add a splash of water to loosen it. Use dry-packed scallops for the best sear and avoid rinsing them right before cooking.
Course: Appetizer
Cuisine: French
Equipment: Large skillet, Small saucepan, Wooden skewers