Seared Scallops With Pancetta, Okra And Capers Pasta

1. 1

   Boil water and add pasta to cook while the rest of the meal is prepared.

2. 2

   Cook Pancetta slices until crispy. Remove from pan and set off to the side.

3. 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. 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. 5

   Toss together the okra, pancetta, scallops and add in the capers. Coat with a light lemon juice.

6. 6

   Drain the pasta. In a bowl, add the last remaining tablespoon of olive oil and the balsamic vinager.

7. 7

   Finally, addin the scallops, okra, capers mixture. Toss well. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.