INSTRUCTIONS
1. Turn on your large cast iron pan to high heat 30 minutes before cooking scallops.
2. Chop pancetta into bits and set aside.
3. Wash trumpet mushrooms and slice into thick pieces.
4. Wash and loosely chop your spinach.
5. Pat your scallops dry with a paper towel, then set aside.
6. Turn on your other pan to medium/high heat and kiss it with olive oil. Toss in pancetta.
7. Toss pancetta a few times while it sizzles and let it crisp a bit. 60 seconds. Throw in your mushrooms.
8. Let mushrooms cook with pancetta for a couple minutes, then add fresh cracked black pepper. Add 1 tbsp. butter and let it melt in the pan.
9. Turn heat to low and let the mushrooms/pancetta cook and blend. After it begins to become brown in color (nutty), add in spinach and let it wilt down, then turn the heat off. Top with a tablespoon of apple cider vinegar.
10. Lightly season your scallops with salt. In the high heat cast iron, oil your pan with olive oil, then like a clock beginning with NOON, place your scallops around the pan. Season tops with fresh black pepper. Cook 45 seconds.
11. Flip over one by one and cook the other side of scallops for an additional 45 seconds. Add 1-2 tbsp. butter, turn off flame and cook an additional minute while butter melts around each scallop.
12. Plate veggies and pancetta first in the center, then surround it with scallops — serve and enjoy! Dinner for two.