Directions:
- Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.
- Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.
- Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.
- Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.
- Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.84 Kcal (3102 kJ) | ||
| Calories from fat | 474.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.68g | 81% | |
|---|---|---|---|
| Cholesterol | 122.56mg | 41% | |
| Sodium | 3736.6mg | 156% | |
| Potassium | 1111.44mg | 24% | |
| Total Carbs | 32.95g | 11% | |
| Sugars | 19.04g | 76% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 30.69g | 61% | |
| Vitamin C | 108mg | 180% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.3mg | 24% | |
| Calcium | 401.1mg | 40% | |
| Amount Per 100 g | |||
| Calories | 133.3 Kcal (558 kJ) | ||
| Calories from fat | 85.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 81% | |
|---|---|---|---|
| Cholesterol | 22.05mg | 41% | |
| Sodium | 672.32mg | 156% | |
| Potassium | 199.98mg | 24% | |
| Total Carbs | 5.93g | 11% | |
| Sugars | 3.43g | 76% | |
| Dietary Fiber | 0.78g | 17% | |
| Protein | 5.52g | 61% | |
| Vitamin C | 19.4mg | 180% | |
| Iron | 0.8mg | 24% | |
| Calcium | 72.2mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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