Scallop Arugula and Spinach Salad with Warm Pancetta Dressing

June 14, 2020

Put the tangy, mustard-like taste of Arugula to work in this warm, and delicious salad.

Scallop Arugula and Spinach Salad with Warm Pancetta Dressing

If you planted rocket or arugula earlier in the spring, you may be looking for ways to take advantage of the harvest of your early growth/cool weather greens right now. Look no further!

Ingredients:

• 100g – 150g pancetta diced
• 1-2 finely chopped shallots
• 2 cloves crushed garlic
• 5 tablespoons Well Seasoned Olive Oil, divided*
• 1 tablespoon Dijon mustard*
• ½ cup seasoned rice wine vinegar
• Salt and pepper
• 16 – 20 scallops
• 10-ounces of fresh (or 1 bag) arugula or spinach or a combination
• *Available from Well Seasoned

Instructions:

1. Finely chop shallots and season with salt and pepper.
2. In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, slowly render the pancetta until crispy, about 10 minutes.
3. Add shallots and garlic and sauté over low heat until softened.
4. In a small mixing bowl, whisk in 2 tablespoons olive oil, rice wine vinegar, Dijon mustard and salt and pepper.
5. Add mixture to pancetta pan and simmer until slightly reduced
6. In a sauté pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, sear the scallops until no longer translucent
7. Add pancetta dressing to scallop pan and toss to coat scallops. Remove scallops to small dish
8. In a mixing bowl, toss the spinach with the warm dressing. Season with salt and pepper.
9. Mound the greens in the center of the plate. Arrange the scallops against the greens.

Prep Time: 10 Minutes

Cook time: 20 Minutes

Photo by timlewisnm

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