Seared Scallops with a Pancetta, Sweet Chili and Mixed Bean Ragout
Feeds 10 (3 scallops per guest)
1/2 lb pancetta, chopped
1/2 stick salted butter
1 red onion, finely chopped
1 white onion, finely chopped
2 cloves garlic, minced
2 tbsp dried thyme
1 can chickpeas, drained, rinsed
1 can white beans, drained, rinsed
1 cup sweet chili sauce
30 (u6) scallops
Salt and pepper to season scallops
4 tbsp olive oil
In a non-stick pan, saute pancetta for 15 minutes on medium heat until most pieces are crispy. Remove from pan, but don’t clean the pan.
Add butter to pan. Keeping on a medium heat, let the butter begin to brown. It will give off a nutty scent and is known as brown butter.
Add onions, garlic and thyme. Cook until sweated off, about 5 minutes.
Add pancetta back in and the beans. Cook for 10 minutes.
Add sweet chili and cook for 25-30 minutes on medium-low heat.
In a separate pan, sauté the seasoned scallops in olive oil on a medium heat, about 1 minute on each side and until a nice sear is obtained.
Place all semi-cooked scallops on a baking sheet and preheat oven to 350 degrees F. When guests are being watered and wined, pop them in the oven for 5 minutes.
Line a baking tray with parchment paper and lay out pancetta pieces.
Top with another layer of parchment and place another baking tray (exact size) on top.
Place tray in a convection oven at 350 degrees F and bake for 15 minutes or until pancetta is crisp.
Keep in an airtight container until needed.
Empty a tub of Greek yogurt into a sieve/strainer lined with a coffee filter. Let stand over a bowl for 30 minutes.
Discard drippings and place yogurt in a bowl, add juice of 1 lemon, 1 crushed garlic clove, 1 bunch chopped dill and a pinch of salt and pepper.
Mix well and refrigerate until needed.
Begin with a spoonful of beans in the center of a plate. Pat down with the back of a spoon to resemble a plateau.
Top with three scallops, a spoonful of lemon yogurt and finish with a spear of pancetta crisp.
- ENJOY! -