PECORINO AND PANKO BROWN BUTTER SCALLOPS WITH CHERRY TOMATOES AND PANCETTA


COOKING TIME 30 mins	SERVES 4	CHEF's PHOTO

These oven baked scallops are a perfect weeknight dinner – simple to make and satisfying to eat. By Peter Som.


COOKING TIME 30 mins	SERVES 4	RECIPE BY PETER SOM

These oven baked scallops are a perfect weeknight dinner – simple to make and satisfying to eat. By Peter Som.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

The US Sea Scallop Fishery is the largest wild scallop fishery in the world.
MSC certified Scallops Are fished in the northeast, Northwest, And Southwest Atlantic Ocean And the Northwest Pacific.

DID YOU KNOW?

The US Sea Scallop Fishery is the largest wild scallop fishery in the world.

MSC certified Scallops are fished in the northeast, Northwest, And Southwest Atlantic Ocean And the Northwest Pacific.

The U.S. sea scallop fishery is extremely important to the U.S. economy, according to the National Oceanic and Atmospheric Administration.

Scallops are a great source of magnesium and potassium, which are both important for heart and brain health just like many other fin-fish.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

1 small fennel bulb, very thinly sliced w a mandoline or sharp knife (approximately 1 cup)
1/2 pint cherry tomatoes
1 lb Naked Seafood Wild-Caught Sea Scallops, defrosted according to package instructions
1/4 t kosher salt
1/4 t black pepper
1/2 c panko breadcrumbs
1/4 c pecorino cheese, grated
1/3 c flat leaf parsley, finely chopped, plus more for garnish
2 t lemon zest
2 T olive oil
5 T unsalted butter
1/3 c pancetta, diced
1 small shallot, diced (approximately 1/2 cup)
2 T lemon juice
Fennel fronds, for garnish
Lemon wedges, for serving

Nutrition Information
4 servings

Calories: 490 kcal
Total Fat (g): 34 g
Cholesterol: 90 g
Sodium: 720 mg
Total Carbs: 25 g
Fibers: 4 g
Sugars: 4 g
Protein: 30 g

Let's cook!

STEP 1

Preheat oven to 425F

STEP 2

In a medium (approximately 9” x 12”) baking dish and add fennel, spreading out evenly. On top in a single layer add scallops and cherry tomatoes. Season with salt and pepper.

STEP 3

In a small bowl, combine panko, pecorino, parsley and lemon zest with olive oil. Set aside.

STEP 4

In a medium pan over medium high heat, add butter, pancetta and shallot and melt butter until a dark nutty golden brown (pancetta and shallot will also be a dark golden brown)—approximately 3 minutes—then add lemon juice. Pour butter mixture evenly over scallops followed by panko mixture.