Seared Scallops and Pancetta Pasta
1 package gluten free spaghetti (I used Trader Joe’s brown rice and quinoa)
1 tsp sea salt
1 tbsp olive oil
1 cup chopped pancetta
1 pound jumbo sea scallops (about 12)
1 cup chopped shallot (or onion)
1 handful fresh parsley chopped
12 ounces fresh baby spinach (or green of your choice)
1 heaping tbsp of ghee
Juice from 1/2 lemon
A bit of love
Bring a large pot of water and salt to boil for the pasta.
Cook pancetta in large pan on med-high heat until crispy (aprox 10mins) then set aside on paper towel leaving some oil from the meat behind.
Throw pasta and olive oil in boiling water and cook as indicated on package (7-10mins; olive oil prevents the pasta from sticking together), stirring frequently.
Pat scallops dry with paper towel and add to pan. Cook for 3mins on each side until golden brown and cooked though. Remove and set aside.
Add ghee, lemon juice and shallot to pan and cook for 4mins stirring frequently. Add greens and cook until wilted (2mins) then remove from heat.
Drain pasta and rinse. Add pasta and pancetta to pan with onion and greens and mix. If a bit dry you can add more ghee or olive oil.
Serve pasta on plates and put scallops on top.
Garnish with fresh parsley. Enjoy!