Ingredients

How to make it

  • Mix scallops with 1 tsp. olive oil, salt & pepper gently using your hands or a rubber spatula. Wrap pancetta slice around edges of scallops; arrange in single layer on a baking sheet, spacing at least 1 inch apart. Sprinkle tops with bread crumbs. Thread 4 scallops on each skewer and broil 4-6 inches from heat source for 4-6 minutes or until sides feel springy firm when gently squeed and bread crumbs are lightly browned. Remove from oven.
  • Serve scallops and tomatoes over bed of mixed greens, drizzled with your favorite vinaigrette.

Reviews & Comments 3

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    " It was excellent "
    legoflamb ate it and said...
    Delicious! But I have some advice for everyone; Clean the scallops very well. I mean rinse, rub, rinse again, and repeat. Those sea scallops are sandy, and chewing on grit is not very romantic. Also I will use somewhat thicker panchetta on the next go. The thin stuff is kinda' hard to work with. All told a very tasty dish.
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    " It was excellent "
    legoflamb ate it and said...
    You beat me to the punch! I'm making these tonight and I was going to tout it as my own special creation. I'll tell how it goes.
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  • szq 7 years ago
    Love pancetta and love scallops. Can't wait to try this.
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