For those who love the enticing combo of sweet ‘n salty you have to try this dish. First I made a butter / marsala wine sauce with finely chopped Pancetta and golden raisins. While this is simmering, the scallops are grilled separately. When they are done, plate the dish with raw baby spinach, add scallops around the perimeter of the plate and pour a bit of the Pancetta / raisin hot sauce over the baby spinach which will ever so slightly wilt the greens. Serve with your favorite bottle of white wine or champagne.
Grilled Scallops with Pancetta and Golden Raisons over baby Spinach
Serves 2
Ingredients
- 2 tablespoons of olive oil
- 1/2 cup of Pancetta, finely chopped
- 1/8 cup of golden raisins, finely chopped
- 1 tablespoon of marsala cooking wine
- 1 tablespoon of vinegar
- 2 Tablespoons of butter
- 1/2 cup of white wine
- 8-10 large scallops
- 1-2 tablespoons olive oil
- salt and pepper
- 2 cups of baby spinach
Directions
- Preheat grill
- Add olive oil to skillet and cook over medium high heat
- Add pancetta and cook until bacon is done, cooking about 3-4 minutes
- Add raisins, vinegar and marsala cooking wine, mix together and simmer over low heat
- While simmering, brush scallops with olive oil, add salt and pepper
- Place scallops on a grilling sheet or directly on the grill. Cook 3-4 minutes on each side
Plating the Dish
- Place 1 cup of baby spinach on each plate.
- Place Scallops on the perimeter of the plate
- Pour the hot pancetta/raisin sauce over the baby spinach
- Serve immediately
