Chrysalis Vineyards - Recipes - Pan-seared Scallops with Asparagus and Pancetta - 2016 Private Reser

Ingredients

• 12 Medium asparagus spears
• 1 tsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Freshly ground pepper
• 2/3 cup Diced, uncooked pancetta or center-cut bacon
• Olive oil
• 12 Sea scallops
• 1/2 tsp Salt
• 3/4 cup Freshly squeezed orange juice
• 2 tbsps Dry vermouth
• 1 tbsp Butter
• 2 tbsps Chopped chives
• 2 tbsps Shaved Parmesan cheese