Pan Seared Scallops with Pancetta and Orange Vermouth Sauce


This was an amazing dinner we had last night! I love the fact that it came together super quick and it was extremely delicious! I will use this sauce for other dishes for sure!


  • 3 Cups Italian Pole Beans
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup diced uncooked pancetta or center-cut bacon (about 3 1/2 ounces)
  • Olive oil
  • 12 sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup freshly squeezed orange juice
  • 2 tablespoons dry vermouth
  • 1 tablespoon butter
  • 2 tablespoons shaved Parmesan cheese ( I forgot to add it, but it was great without)

Adapted From Coastal Living

Place about 1-2 inches of water in a sauce pan and place a steam basket in filled with the beans ( If you don’t have a steam basket, just throw the beans in with the water. Steam for about 7 minutes or until just fork tender. Season with sea salt, pepper and a drizzle of olive oil. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons. If there is extra drippings, add them to the beans.

Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don’t fit in the skillet without touching.) Set aside and keep warm.

Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 4 beans inside the scallop triangle.  Drizzle with sauce, and sprinkle with reserved pancetta,  and Parmesan.

Buon Appetito!

~SARA~ Fresh Foodie Mama


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