Seared Diver Scallops & Pumpkin Pancetta Mash

Chef Pedro- The Table Creekside

Pumpkin Pancetta Mash:

Ingredients
4 oz. pancetta
2 oz. white vinegar
1 oz. extra virgin olive oil
1 ½ oz. finely minced shallots
(to taste) sea salt
1 lb. Caribbean pumpkin (Calabasa)
(to taste) black pepper

Directions

1. Sautee pancetta, olive oil, shallots, salt, and pepper until pancetta is crispy. Add vinegar to sautéed ingredients.
2. Boil pumpkin until tender, mash
3. Add sautéed ingredients to pumpkin mash

Scallop Seasoning:

Ingredients
sea salt
smoked paprika
coriander
cumin
lemon juice (1/2 lemon)

Directions

1. Using 8, U-10 Dry Diver Scallops, sprinkle lemon juice on scallops, dust scallops with seasoning (to taste)
2. On Med-High heat, preferably in a cast iron skillet, sear scallops on each side until golden brown
3. Enjoy scallops hot, over pumpkin mash!