Preheat oven to 425°F. Heat a large cast iron skillet over medium heat for about 5 minutes.
Add 1 tbsp. of Olíva! Ultra Premium Extra Virgin Olive Oil to the warmed skillet. Add pancetta and sauté for about 5 minutes until it renders but id not yet crispy. Add the mushrooms and fennel, sauté for 2 minutes. Add white wine and cook for 8 minutes.
Pour the skillet contents into a shallow 9x13 baking dish. Set aside.
Rinse the scallops and pat them dry. Season all sides with salt and a pinch of pepper.
In a clean skillet, add 2 tbsp. Olíva! Ultra Premium Extra Virgin Olive Oil. Wait until hot and sear the scallops on one side only for 2 minutes or until they're nice and golden brown.
Remove the scallops from the skillet and arrange them on top of vegetables in the 9x13 baking dish, seared side up. Bake for 12 minutes. Serve immediately!
Ingredients
Directions
Preheat oven to 425°F. Heat a large cast iron skillet over medium heat for about 5 minutes.
Add 1 tbsp. of Olíva! Ultra Premium Extra Virgin Olive Oil to the warmed skillet. Add pancetta and sauté for about 5 minutes until it renders but id not yet crispy. Add the mushrooms and fennel, sauté for 2 minutes. Add white wine and cook for 8 minutes.
Pour the skillet contents into a shallow 9x13 baking dish. Set aside.
Rinse the scallops and pat them dry. Season all sides with salt and a pinch of pepper.
In a clean skillet, add 2 tbsp. Olíva! Ultra Premium Extra Virgin Olive Oil. Wait until hot and sear the scallops on one side only for 2 minutes or until they're nice and golden brown.
Remove the scallops from the skillet and arrange them on top of vegetables in the 9x13 baking dish, seared side up. Bake for 12 minutes. Serve immediately!
