Pan-seared Scallops with Asparagus and Pancetta

Ingredients

• 12 medium asparagus 
• 1 tablespoon butter 
• 2 tablespoons chives chopped
• 2 tablespoons mirin dry
• 1 teaspoon olive oil 
• 4 servings olive oil 
• 0.8 cup orange juice freshly squeezed
• 2 tablespoons parmesan shaved
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 12  scallops 
• 3.5 ounces bacon diced uncooked

Equipment

• frying pan
• paper towels
• oven
• whisk
• baking pan

Directions

1. 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.
2. Bake at 475 for 6 minutes.
3. Remove from pan, and set aside.
4. Cook pancetta or bacon in a large skillet until crisp.
5. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.
6. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. 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.
8. Heat skillet over medium-high heat until hot.
9. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup.
10. Remove from heat, and whisk in butter.
11. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops.
12. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.