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