Seared Scallop & Pancetta Fettuccine

Remove the pasta from the refrigerator to bring to room temperature. 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. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the tomatoes. Halve, peel, and thinly slice the onion. 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.

In a medium pan (nonstick, if you have one), heat a drizzle 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. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. 

To the pan of reserved fond, add the prepared peas and halved tomatoes (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and lightly browned. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

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 a drizzle 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 each cooked scallop. 

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.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. 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 combined and the pasta is coated (if necessary, gradually add the remaining 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 cooked peas and tomatoes and garnish with the mint leaves (tearing just before adding), chopped pistachios, and chopped peppers. Enjoy!