Seared Scallops With Pancetta, Okra And Capers Pasta

• 12 Sea Scallops
• 5-6 Slices of Pancetta
• 1 tablespoon of capers
• 2 cups of chopped okra
• 4 cups cooked, whole grain penne
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinager
• salt and pepper to taste

1. Boil water and add pasta to cook while the rest of the meal is prepared.
2. Cook Pancetta slices until crispy. Remove from pan and set off to the side.
3. Slice okra into 1/4 inch pieces. Cook the okra in the rendered pancetta fat. Cook only for a minute or two (until the okra has a brighter green color, but not so much that it's wilted). Put off to the side.
4. Add two tablespoons of olive oil to the pan. Heat oil until it is very hot but not smoking. Add the scallops (washed and patted dry). Cook for 5-7 minutes total, flipping midway through. Shake off any excess olive oil from the scallops.
5. Toss together the okra, pancetta, scallops and add in the capers. Coat with a light lemon juice.
6. Drain the pasta. In a bowl, add the last remaining tablespoon of olive oil and the balsamic vinager.
7. Finally, addin the scallops, okra, capers mixture. Toss well. Add salt and pepper to taste.

capers, okra, penne, lemon juice, olive oil, balsamic vinager, salt

Taken from www.epicurious.com/recipes/member/views/seared-scallops-with-pancetta-okra-and-capers-pasta-50084051 (may not work)