Pancetta-Wrapped Scallops

by Monica Bennion on February 16, 2014

A savory and flavorful appetizer to pair with our light and delicate Jana Rosé. INGREDIENTS 6 large sea scallops (about 1/2 lb.), membrane removed, scallops quartered 3 tbsp. extra-virgin olive oil Four 3-inch long strips of lemon zest, plus 1 tsp. finely grated zest for garnish 2 fresh rosemary sprigs, plus 2 tsp. finely chopped rosemary for garnish Freshly ground pepper 12 thin slices of pancetta (about 4 ounces), halved 24 wooden toothpicks DIRECTIONS 1)  In a bowl, toss the scallops with the olive oil, lemon zest strips, rosemary sprigs and pepper and let marinate in the refrigerator for 2 hours.  In another bowl, soak 24 wooden toothpicks in water for 2 hours. 2)  Preheat the broiler.  Remove the scallops from the marinade and lightly pat them dry.  Drain the toothpicks.  Wrap each piece of scallops in a slice of pancetta, secure with a toothpick and transfer to a broiler pan.  Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm by not rubbery. 3)  In a small bowl, combine the grated lemon zest and chopped rosemary.  Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve.

Courtesy of Food & Wine, Contributed by Capers Capers Catering

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: