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Spice It Right: Spiced Italian bread crumb crusted seared scallops with pancetta and orecchietta

Robin Reynolds & Chef Richard Papier of Cibugnu

Ingredients from Grocer:

1 lg. Sea Scallop

3 oz of Cibungu spiced Orecchietta pasta ( sold at the restaurant ) cooked al dente

1 tbsp of chopped and cooked pancetta or thick Bacon

1/2 cup shrimp or seafood stock

2 tbs of 100% olive oil

Ingredients from The Spice & Tea Exchange (TSTE):

Cypress White Flake Sea Salt to taste

-Crust for scallops

Ingredients from Grocer:

1tsp unseasoned bread crumbs

Ingredients from TSTE:

1tsp ground coriander

1tsp ground cumin

1/4 tsp dried oregano

Cypress White Flake Sea Salt to taste

Directions:

1. Mix all ingredients for crust together and set a side in a small bowl

2. Pat down top of scallop in crust

3. In a sauté pan, over medium-high heat, add 1 tablespoon oil. When oil is hot, add scallops,

placing them crusted side down. Sear for approximately 1 minute, or until crust browns. Turn and

sear on other crusted side for 1 more minute and set a side

4. In a small sauté pan and remaining tbs of oil and pancetta and cook for 30 seconds

5. Add Orecchietta pasta and stock and cook till warm then add sea salt flakes to taste

6. Serve pasta in a bowl and top with scallops.