Ingredients
2 pounds pancetta
3 cups fennel, diced
2 cups red onion, chopped
¼ cup garlic, chopped
1 cup fresh basil
2 tablespoons fresh mint
2 tablespoons fresh ginger
½ cup sugar
½ cup sherry
1½ cups mandarin oranges
¼ cup olive oil
Nantucket bay scallops (10/20 per pound), 5 per serving
Directions
In a large saucepot, add the olive oil and begin heating under medium heat. Add pancetta and begin to render until it becomes crispy. Add chopped garlic, red onion and fennel; cook until onions and fennel become translucent. Deglaze the sauce pan with the sherry and remove from heat. Stir in the sugar until dissolved. Add basil, mint and ginger and mix well. Finally, rough chop the oranges and add them to the mixture. Reserve warm until ready to use.
Dry pat the scallops and sear them to the desired temp. Plate the scallops and finish with the compote. Oceanic serves this with garlic mashed potatoes and chef’s vegetables.
Recipe Courtesy Of
Oceanic, Wrightsville Beach
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