Pecorino and Panko Brown Butter Scallops with Cherry Tomatoes and Pancetta

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I’ve created a special dish with Naked Sea Foods Sea Scallops for their virtual Healthy Oceans Too Cookbook. Check out their website for this recipe and others that are super easy, delicious and good for you and the ocean too.

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Serves 4

INGREDIENTS

1 small fennel bulb, very thinly sliced with a mandoline or sharp knife (approximately 1 cup)
½ pint cherry tomatoes
1 lb Naked Seafood Wild-Caught Sea Scallops, defrosted according to package instructions
¼ tsp kosher salt
¼ tsp black pepper
½ cup panko breadcrumbs
¼ cup pecorino cheese, grated
⅓ cup flat leaf parsley, finely chopped, plus more for garnish
2 tsp lemon zest
2 tbsp olive oil
5 tbsp unsalted butter
⅓ cup pancetta, diced
1 small shallot, diced (approximately 1/2 cup)
2 tbsp lemon juice
Fennel fronds, for garnish
Lemon wedges, for serving

METHOD

Preheat oven to 425F. In a medium (approximately 9” x 12”) baking dish, add fennel, spreading out evenly. On top, in a single layer, add scallops and cherry tomatoes. Season with salt and pepper.

In a small bowl, combine panko, pecorino, parsley and lemon zest with olive oil. Set aside.

In a medium pan over medium-high heat, add butter, pancetta and shallot and melt butter until a dark nutty golden brown (pancetta and shallot will also be a dark golden brown)— approximately 3 minutes— then add lemon juice. Pour butter mixture evenly over scallops, followed by panko mixture.

Bake for 10-14 minutes or until topping is golden brown. Garnish with parsley, fennel fronds, and lemon wedges and serve immediately.