Scallops with Pancetta and Spinach
by Editorial Staff
Scallops (mollusks that taste like crabs) can be used to make salads and even cutlets, but the easiest way is to fry them in olive oil. Add pieces of pork belly, some good vinegar, add spinach – and you are ready for an exquisite and tasty dish.
Cook: 20 mins
Servings: 4
Ingredients
- Olive oil – 1-2 tbsp
- Fresh scallops – 12 pcs.
- Pancetta (dry-cured brisket), diced – 120 g
- Balsamic vinegar
- Fresh young spinach leaves – 2 crumbs
- Juice of 1 lemon
- Salt, ground black pepper
Directions
- Dry the scallops with paper towels, salt and pepper. Heat the oil well in a non-stick skillet. Arrange the scallops in a circle, leaving the center of the pan free. Cook for 1 to 2 minutes on one side, turn the scallops one at a time, starting with the first in the pan. After completing the circle, remove the scallops from the pan in the same way, one at a time.
- Fry the brisket in a skillet, stirring occasionally. Throw in vinegar, turn up the heat and cook for a couple of minutes, stirring. Pour the contents of the skillet over the scallops.
- In the same skillet, stir-cook the spinach for 2-3 minutes. Drizzle with lemon juice and serve immediately with scallops.
Enjoy your meal!
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