Bay Scallops with Vodka Cream Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 tbsp olive oil 4 oz pancetta finely chopped and diced, 1 finely chopped stalk of celery 1 leek finely chopped 1 small fennel cored and outer leaves pulled off chopped 1 bay leaf 1/3 cup vodka 1 cup water 1/4 cup Fraiche 1 1/4 lb bay scallops.
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Directions: |
Directions:In a large skillet heat 2 tbsp oil and cook pancetta about 4 min. put aside on paper towel add celery leek fennel bay leaf salt pepper cover stir occasionally for 5 min. Remove about 1/2 cup of cooked veggies from pan set aside. Add vodka and reduce a bit add water clam juice boil gently to reduce in half. Strain juices into a bowl. Return juice to pan stir in creme fraiche and boil 2 min. In another skillet heat, 2 tbsp oil add 1/2 of scallops to sear salt and pepper When just opaque remove to a plate. Do same for the rest of the scallops. Divide to 4 plates put a couple of tbsp of veggies on each plate and top with vodka pancetta sauce |
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Number Of
Servings:Serves 4 |
Preparation
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Preparation
Time:20 minutes |
Personal
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Personal
Notes: The prized scallops come from the Vineyard or Nantucket bay. Pricey but you judge. Locals eat them raw with lemon juice. Don't overcook the scallops.
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