It’s that time of year when the farmer’s market is filled with fresh vegetables and one’s thoughts turn to…the pig.
I can’t help it. We have been so good this summer. The pig has barely made an appearance at any of our dinners.
Sometimes I feel like I’m running a seafood restaurant.
Tonight I just couldn’t stand it anymore. We had beautiful sea scallops, fresh “peaches and cream” corn, red bell peppers, fresh lima beans.
And all I could think about was the pancetta. Sitting lost and alone in the fridge.
It positively threw itself into the hot cast iron skillet.
The rest is history.
Fabulous edible history.
Pan Seared Scallops with Fresh Thyme and Summer Vegetables
1 pound large sea scallops, patted dry
2 pieces pancetta, diced
A good swirl extra virgin olive oil
Several sprigs fresh thyme
2 ears peaches and cream corn, cut from cob
1 red bell pepper, seeded, diced
1 cup fresh lima beans
2 green onions, diced
Coarse salt and freshly ground black pepper
Heat good swirl of extra virgin olive oil in cast iron skillet. Throw in the pancetta and let it brown til crisp. Remove from pan and let the pancetta drain on paper towels.
Be sure the scallops are as dry as possible and put them in the hot cast iron skillet. Let cook, undisturbed until they are golden brown and caramelized on the bottom. Turn and season with lots of freshly ground black pepper and a bit of coarse salt. Cook a couple of minutes til done and remove to a bowl and sprinkle with fresh thyme bits (stripped from the stem, not chopped).
Add the green onion and red bell pepper and cook for several minutes, until soft. Add the limas and the corn and cook for about five minutes until done. Toss with the scallops and fresh thyme and sprinkle with the pancetta.
Serves 3 generously.