U-10 diver Scallops 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
2 pints of fresh or frozen blackberries
1 cup pancetta already cooked crisp.
¼ cup fresh lemon juice
Freshly ground black pepper
Rinse scallops and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Mix the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test. A thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Be careful not to let the mixture get too thick–it will thicken as it cools. Add crispy pancetta mixing thoroughly. To add a sweet salty combination.