Seared Scallops With Pancetta, Okra And Capers Pasta – a delicious recipe with capers, okra, penne, lemon juice, olive oil, balsamic vinager. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
101
kcal
Calories
11
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 Sea Scallops, 5-6 Slices of Pancetta, 1 tablespoon of capers, 2 cups of chopped okra, and more.
Yes, Seared Scallops With Pancetta, Okra And Capers Pasta falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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