3 Tablespoons olive oil 4 oz. pancetta, cut into 1" pieces 6 oz. medium size mushrooms, cut into quarters 1 fennel bulb, cored and thinly sliced 1/4 cup dry white wine 1-1/2 lbs. sea scallops Fresh ground pepper
Place a large heavy skillet over medium heat and add 1 Tablespoon oil. When hot, add pancetta, cook and stir until soft, but not crisp. Add fennel, mushrooms and wine and cook until fennel is soft, about 8 minutes. Transfer to a baking dish. Preheat oven to 425 degrees F. Add 2 Tablespoons of oil to the skillet over medium-high heat. When hot, add scallops and sear until the undersides brown. Place the scallops, browned side up, on top of the pancetta/fennel mixture and place in the oven for 15 minutes. Serve immediately.