Pancetta Scallops over a corn and pepper hash                                  Serves 4

 

                12 Scallops ( 10- 20 per pound)

                8 oz Pancetta sliced thin

                1 c Fresh corn off the cob

                1 red pepper diced

                1T chopped garlic

                1 Baking potato diced

                4oz of bacon diced

                ½ c white wine

                ½ c clam juice

                1 c heavy cream

 

Wrap scallops in pancetta slices.  Add oil to pan and sear Scallops on one side for 1 Min. Place in 400' oven and cook for 6 min.

Cook bacon in pan until crispy, add corn, peppers, garlic,and potatoes. Sauté for 5 min on medium heat and add white wine. Reduce liquid until almost gone and add the clam juice and heavy cream. Simmer until reduced by ½. Lay hash on plate or bowl and put scallops on top.

 

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