It’s been a great CorkPopper week…. Vinho Verde has proven to be quite enjoyable – light, pleasant and easy-drinking. A “serious” wine it is not, of course, but that’s ok. Sometimes light and fresh is exactly what you need. For this week’s CorkPopper dinner, J and I had planned on making something light and fresh enough to not overwhelm the delicacy of the Encostas do Lima Vinho Verde, and I had settled on Seared Scallops with Citrus, Pancetta, Arugula and Pomegranate Salad.*
Today, however, was Easter, and although I don’t come from a religious background, my family never misses an opportunity to eat and drink something special. So, instead of going with our planned CorkPopper dinner, J and I ventured down to Pop’s and SM’s place for a delicious Easter dinner of Roasted Leg of Lamb, Scalloped Potatoes with Fennel, and Roasted Asparagus. Paired with a fantastic 2007 Melville Pinot Noir, it was a hard meal to beat…. thanks SM!
Here, however, is the recipe for the meal J and I would have made if we hadn’t been lured away by SM’s cooking…
Seared Scallops with Citrus, Pancetta, Arugula and Pomegranate Salad
- 1/4 pound pancetta, diced
- 3 clementines, peeled and cut into segments
- 1 ruby red grapefruit, peeled and cut into segments
- Sea salt
- A pinch of crushed red pepper
- 8 large scallops, dried
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 2 cups baby arugula
- 1/2 red onion, finely sliced
- 1/2 cup pomegranate seeds
Heat a non-stick skillet over medium-high heat. Cook the pancetta until brown and crispy. Remove to a paper towel and pat dry. Wipe the skillet with a clean paper towel to remove excess grease.
Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
Season the scallops with salt. Reheat the skillet and add a bit of olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Place the scallops in the pan and cook for 2 to 3 minutes on each side. You want the scallops to caramelize on each side.
While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and a splash of olive oil. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
Place the seared scallops atop the citrus. Sprinkle with pomegranate seeds and pancetta and drizzle with a bit more olive oil.
* This recipe is tweaked from one I found on Food Network.