Scallops, Asparagus, Pancetta and Risotto (with Asparagus and Pancetta)

I got inspired this past weekend and wanted to combine a couple of different recipes that I had been looking at.  The idea of combining two different cooking techniques also was interesting.

The Scallops are prepared Sous-Vide which really helps create perfect scallops.  They are served with a pancetta based sauce and a side of roasted asparagus.   To finish the meal, I created a risotto of pancetta and asparagus using the Instant Pot which really makes creating solid risotto easy.

Twice-Cooked Scallops with Pancetta and Asparagus

This is a Sous-Vide recipe that yields amazing scallops.  I often double the recipe for family of 4.

Taken from The Essential Sous-Vide Cookbook by Sara James

Course Dinner
Keyword Asparagus, pancetta, scallops
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people


  • 12 Sea Scallops fresh or frozen
  • 3 tbsp Butter
  • 12 Asparagus spears
  • 3 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2/3 diced pancetta
  • 3/4 cup orange juice
  • 2 tbsp dry vermouth or dry white wine
  • 2 tbsp chopped chives (optional)
  • 2 tbsp ground Parmesan cheese


  1. Pre heat Sous-vide to 122F and preheat oven  to 475

  2. Bag Scallops into a single later

  3. Cook for 20 minutes (30 if frozen)

  4. While cooking, toss asparagus 1 tsp of olive oil,, salt and pepper.  Bake in oven for 6 minutes and then put aside to keep warm.

  5. In a large skillet cook pancetta until crisp, remove pancetta but leave the drippings in the pan.

  6. Prepare a water/ice bath.  When scallops are done, put them in the ice bath for 10 minutes.  Save the juices from the bag. 

  7. Salt and pepper the cool scallops.  Add some olive oil to drippings and reheat until just smoking.  Sear Scallops 1 min each side

  8. Keep skillet hot and drippings in pan.  Add OJ, wind and bring to boil.  Cook until it reduced to 1/2 a cup.  5-10 minutes.  add 1 TBSP butter and Parmesan cheese

  9. Serve sauce on the bottom, and scallops and asparagus topped with chives and pancetta.


Asparagus and Pancetta Rissoto (for Instant Pot)

This is combination of multiple recipes that I have used. It results in a creamy, risotto.

Course Dinner
Keyword Asparagus, Instant Pot, pancetta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 2 cloves Garlic chopped
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 12 stalks Asparagus chopped
  • 2/3 cup pancetta cubed
  • 1.5 cup Arborio Rice
  • 1 qt chicken stock
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion (sweet works well) chopped
  • garnish (chives or lemon zest)
  • salt and pepper to taste


  1. Press Saute to preheat the Instant Pot.  When the words "Hot" appear on the display, add butter and oil.  Let butter melt

  2. Then add garlic, onion, asparagus, and pancetta for about 2 minutes until onion starts to be come translucent.

  3. Press stop/cancel.

  4. Add Rice and stir to mix and cover the rice.  Now add the wine and stir.  Then add the stock.  Stir again.  Then set the IP for 9 minutes.  Quick release when done.

  5. Open Instant Pot.  If there is remaining liquid, turn on Saute and leave the top off to evaporate some of the liquid.  Add Parmesan cheese and stir.  Salt and pepper to taste.  Garnish with Chives and/or lemon zest

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