Seared Scallops Sautéed Escarole, Pancetta, Port Wine Reduction

INGREDIENTS
4 Scallops U-10
4 Oz. Cannellini Beans Drained and Rinsed   
16 Oz. Escarole Washed and Chopped
4 Oz. Diced Pancetta
4 Oz. Diced Tomatoes
2 Tbls. Minced Garlic
2 Tbls. Minced Shallots
1 ½ Cup White Wine
3 Cup Port Wine
2 Oz. Truffle Oil
12 Oz.Olive Oil
Salt and Pepper To Taste

PREPARATION
In a pan, add the 3 cups of Port Wine and reduce until it becomes syrupy.  Do not Burn.  Set aside. 

In a sauté pan, fry the pancetta until golden brown and crispy, place on paper towel.  Season the Scallops with salt and pepper.  In a hot pan, add olive oil and add the scallops.  Sear scallop on each side for 5 to 7 minutes.  Set aside to rest. 

In a sauté pan, add the remainder of olive oil and then sauté garlic and shallots. Add the diced tomatoes, pancetta, cannellini beans and escarole. Sauté for 4 minutes then deglaze with white wine and add 2 oz. of truffle oil.  Season with salt and pepper.

PRESENTATION
Place the Port Reduction on the bottom half of the plate.  Right above the reduction, place the escarole mix.  Cut the Scallops in half and place on top of the bed of escarole.  Garnish with chives.

From the kitchens of the Walt Disney World Swan and Dolphin Resort