Bay Scallop Salad with Pancetta, Tomatoes, and White Wine Vinaigrette | Adelphia Seafood, Pennsylvan
Cook pancetta in a large skillet over medium low heat until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Set aside.
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Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Heat resistant bowl
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Salt shaker
- Pepper mill
- Serving platter
- Spoon
- Tongs
- Stove
Ingredients
- 1 ¼ pounds Bay Scallops
- ¼ pound pancetta (diced)
- salt
- white pepper
- 1 tsp garlic (minced)
- 1 ¼ cup grape tomatoes (halved)
- 6 tbsp extra virgin olive oil
- 6 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp shallots (minced)
- freshly ground black pepper
- ½ tsp fresh marjoram leaves (chopped)
- 2 tbsp parsley leaves (chopped)
- mixed greens
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