Scallops & Pancetta

• 12 medium asparagus spears
• 1 teaspoon olive oil $
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2/3 cup diced uncooked pancetta or center-cut bacon (about 3 1/2 ounces)
• Olive oil $
• 12 sea scallops
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup freshly squeezed orange juice $
• 2 tablespoons dry vermouth
• 1 tablespoon butter
• 2 tablespoons chopped chives
• 2 tablespoons shaved Parmesan cheese

1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475u0b0 for 6 minutes. Remove from pan, and set aside.
2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.
3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.
4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.
5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.

olive oil , salt, freshly ground pepper, center, olive oil , scallops, salt, freshly ground pepper, freshly squeezed orange juice , butter, chives, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/scallops-pancetta-52480171 (may not work)