Scallops with Proscuitto in Orange Butter with Caramelized Fennel

Serves 4

2 tbsp. olive oil
12 large day boat scallops
Salt and freshly ground white pepper
1/4 cup shallots, minced
1/4 cup proscuitto, minced finely from paper-think slices
1/2 cup orange juice
Squeeze of lime
3 tbsp. unsalted butter
Caramelized fennel
Arugula leaves
Diced mango
Chervil

Heat oil in large heavy sauté pan. Salt and pepper scallops. Add shallots and cook over low heat, covered. Add scallops and sear on each side. Remove scallops from pan and reserve. Add proscuitto, orange juice, lime. Reduce heat to a syrupy sauce. Place scallops on plate lined with Arugula leaf, add caramelized fennel, diced mango. Spoon sauce over top and garnish with chervil.

Pair with Ferrari-Carano's Fiorella Chardonnay.