Seafood with Pancetta and Caramelized Fennel

With its long, languorous, coastline, seafood is part of the culinary tradition of much of Italy. Pancetta is more common in the northern regions of the peninsula. Bringing them together is something of a modern fusion of traditions…but it’s a combination that works because of its simple, savory deliciousness. Cook each of the types of seafood called for in separate passes in the skillet, and combine them at the end with the truly delicious sauce that results.

How to Cook Pancetta

Pancetta is a cured Italian bacon so you can cook it as you would normal bacon. We recommend chopping your pancetta prior to cooking to allow the juices to flow and for the pieces to cool evenly. If you have a little extra time, you can opt for slow-cooking pancetta in a low-heat oven until it becomes tender and slightly caramelized.

Seafood with Pancetta and Caramelized Fennel Recipe

Serves 10

Ingredients

• 1 lb fresh mussels, cleaned
• ½ lb jumbo shrimp, peeled and de-veined
• ½ lb fresh scallops
• 1 lb calamari rings and tentacles
• 6 oz diced pancetta
• 2 fennel bulbs, core removed and sliced (save some fronds for garnish)
• 3 cups dry white wine
• 6 tbsp butter
• 2 lemons, sliced
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a large saute pan, add enough olive oil to coat the bottom. Heat until almost at smoke point.
2. Season shrimp with salt and pepper. Place shrimp in pan and cook over medium heat until cooked through. Remove shrimp from pan and reserve.
3. Season scallops with salt and pepper. In the same pan, cook the scallops until golden and cooked halfway. Remove scallops and reserve.
4. Add pancetta and cook until golden.
5. Add sliced fennel and continue to cook for 6 minutes, or until fennel is soft with caramelized edges.
6. Add 2 teaspoons salt and 1/8 teaspoon pepper, and deglaze pan with wine.  Stir those crunchy bits from the bottom of the pan into the sauce.
7. Add mussels and calamari and cook through.  Remove the mussels and calamari and reserve to the side.  Reduce liquid by half and then add sliced lemons and butter, stir.
8. Return all seafood to pan and coat with sauce.
9. Pour into your favorite serving vessel and top with fennel fronds.

Story by Susan Fleming Morgans / Recipe by Chef Gary Klinefelter and Chris O’Brien / Styling by Anna Franklin / Photography by Joey Kennedy

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