Pancetta Wrapped Scallops With Ginger Citrus Butter

Ingredients

• 1 cup fresh orange juice
• 1/2 cup white wine
• 1/3 cup fresh lime juice
• 1 tablespoon rice wine vinegar
• 2 medium shallots, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup butter, cut into 6 pieces
• salt and pepper
• 8 thin slices pancetta
• 16 large diver scallops (about 1 lb.)
• 3 tablespoons olive oil

Directions

1. 1

   Make the Sauce: Bring orange juice, wine, lime juice, vinegar, shallots, and ginger to a boil in a large nonreactive skillet. Cook until reduced to about 1/2 cup. Reduce heat to low and whixk in butter, one piece at a time, until the sauce is creamy. Season to taste with salt and pepper. Keep sauce warm. Be carefull not to keep to hot in order to avoid separation.

2. 2

   Make Scallops: Separate pancetta slices and cut each in half. Wrap each scallop with a slice of pancetta; it should go around the scallop almost twice. Secure with a toothpick. Heat 1 tablespoon oil in a heavy skillet over medium-high heat. Brown scallops in batches if necessary. About 3 minutes per side. Be careful not to overcook them. Add more oil to pan as needed for subsequent batches. Transfer scallops to a platter as they are done. Season lightly with salt and pepper. Drizzle sauce over scallops before serving.