Seared Scallop & Pancetta Fettuccine with Roasted Vegetables, Ricotta & Pistachios
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Seared Scallop & Pancetta Fettuccine

with Roasted Vegetables, Ricotta & Pistachios

45 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
Italian pancetta is seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked). It adds incredible depth of flavor and pleasant saltiness to a variety of dishes, especially pastas.

TECHNIQUE TO HIGHLIGHT
To give these delicate, tender sea scallops a crisp, golden brown exterior, be sure to thoroughly pat them dry before searing, as excess moisture will prevent that delicious browning.
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  • Nutrition
    PER SERVING
  • Calories
    1010 Cals (est.)
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ingredients
Seared Scallop & Pancetta Fettuccine with Roasted Vegetables, Ricotta & Pistachios
Title
  • 10 oz Sea Scallops
  • 3 oz Diced Pancetta
  • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
  • 3 oz Baby Spinach
  • 6 oz Carrots
  • 1 Red Onion
  • 1 bunch Chives
  • 1 bunch Mint
  • 1 bunch Parsley
  • 1 Shallot
  • 1 Tbsp Verjus Blanc
  • 2 Tbsps Roasted Pistachios
  • 1 oz Pickled Goathorn Peppers
  • 2 Tbsps Butter
  • ½ cup Part-Skim Ricotta Cheese
Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Peel and thinly slice the shallot. Roughly chop the parsley leaves and stems. Thinly slice the chives. Pick the mint leaves off the stems. Roughly chop the pistachios. Roughly chop the peppers. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

Roast the carrots & onion
2 Roast the carrots & onion

Place the carrot pieces and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, separate the layers of the roasted onion wedges.

Cook the pancetta
3 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat from the pan. Wipe out the pan.

Cook & halve the scallops
4 Cook & halve the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, halve crosswise. 

Cook the pasta
5 Cook the pasta

Using your hands, carefully separate the strands of pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the cooked pasta, cooked pancetta, butter, verjus (carefully, as the liquid may splatter), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat; gently stir in the halved scallops and chopped parsley. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the sliced chives. On a separate serving dish, spread the seasoned ricotta into an even layer. Top with the roasted carrots and onion and garnish with the mint leaves (tearing just before adding), chopped pistachios, and chopped peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Peel and thinly slice the shallot. Roughly chop the parsley leaves and stems. Thinly slice the chives. Pick the mint leaves off the stems. Roughly chop the pistachios. Roughly chop the peppers. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

2 Roast the carrots & onion

Place the carrot pieces and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, separate the layers of the roasted onion wedges.

Roast the carrots & onion
Cook the pancetta
3 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat from the pan. Wipe out the pan.

4 Cook & halve the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, halve crosswise. 

Cook & halve the scallops
Cook the pasta
5 Cook the pasta

Using your hands, carefully separate the strands of pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

6 Finish the pasta & serve your dish

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the cooked pasta, cooked pancetta, butter, verjus (carefully, as the liquid may splatter), and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat; gently stir in the halved scallops and chopped parsley. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the sliced chives. On a separate serving dish, spread the seasoned ricotta into an even layer. Top with the roasted carrots and onion and garnish with the mint leaves (tearing just before adding), chopped pistachios, and chopped peppers. Enjoy!

Finish the pasta & serve your dish
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