Venetian Saffron Scallops with Prosecco & Crispy Pancetta
This luxurious appetizer captures the elegance of Venice, featuring perfectly seared scallops bathed in a golden saffron and Prosecco reduction. It is a stunning visual centerpiece for any celebration, offering a sophisticated balance of salty pancetta and aromatic floral notes.
Ingredients
- Large sea scallops12 pcs
- Pancetta, finely diced100 g
- Prosecco or dry sparkling wine100 ml
- Saffron threads0.5 tsp
- Shallot, finely minced1 stk
- Heavy cream50 ml
- Unsalted butter2 tbsp
- Fresh chives, chopped1 tbsp
- Lemon juice0.5 tsp
Instructions
Place the saffron threads in the Prosecco and let them sit for at least 10 minutes to release their vibrant golden color and distinct aroma.
In a large skillet over medium heat, fry the diced pancetta until golden and crispy. Remove with a slotted spoon and drain on paper towels, keeping the rendered fat in the pan.
Pat scallops completely dry and season lightly with salt. Increase skillet heat to medium-high and sear the scallops in the pancetta fat for about 2 minutes per side until a deep golden crust forms. Remove and keep warm.
In the same pan, sauté the minced shallot until translucent. Pour in the saffron-infused Prosecco, deglazing the pan. Reduce the liquid by half, then whisk in the cream and butter until the sauce is glossy.
Place the scallops back in the pan for 30 seconds to coat with the sauce. Plate them immediately, topped with the crispy pancetta, fresh chives, and a tiny squeeze of lemon juice.
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