Poached Scallops In Brandy Cream Sauce With Melted Fontina Cheese And Crispy Pancetta

Poached Scallops In Brandy Cream

Sauce With Melted Fontina Cheese

And Crispy Pancetta

Mary Ann Vitale owner of two restaurants, Lal Traverna and Sorella della Taverna in LaJolla CA, also professional chef taught cooking classes at the Great News Cooking School which is soon to close.  I attended her class, "Seafood Extravaganza". I now have posted the five recipes from this class.  Enjoy.

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Ingredients:

3 tablespoons butter

1 garlic clove, sliced

1 1/4 cup heavy cream

1/2 cup brandy

Salt and freshly ground pepper

2 tablespoons parsley, rough chop

1 pound scallops U-10

2 scallions, thinly sliced

3/4 cup Italian Fontina cheese, grated
3 ounces pancetta, small dice, cooked crispy

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Directions:

Preheat the oven to 475 degrees.

Melt the butter in a large skillet over medium heat, add the garlic, parsley, scallions, and brandy.  Season with salt and pepper to taste.  Simmer for 8 to 10 minutes.

Add the scallops and continue to simmer for 5 more minutes covered.  Remove cover and stir in the cream.  DO NOT BOIL, stirring constantly until sauce starts to thicken.

Sprinkle on the Fontina cheese and return skillet to the oven.  Bake scallops (or broil) until cheese is melted and starts to get golden brown.

Place scallops on a platter and drizzle with any additional sauce.  Sprinkle with crispy pancetta and serve hot.

Note:  Pancetta is Italian cured bacon.  A good substitute is a smoked thick sliced bacon.