pancetta-wrapped scallops
Photo: Colin Erricson
The secret to making these is to ensure that you have enough pancetta to moisten and flavor the scallops but not so much that you overwhelm their rich but delicate flavor. The pancetta is quite salty, so after the scallops are cooked add a good dash of lemon juice to balance the salt. It also complements the flavor of the scallops. A generous sprinkling of chives completes the dish.
Makes various amounts


Short, 3-inch wooden skewers would work well here. You want the scallops to be as close to bite-size as possible. Depending upon your source, sliced pancetta varies in thickness. If your pancetta is very thinly sliced (as it should be) you'll need about half a slice for each scallop (or shrimp).
  • Sea scallops, halved, if necessary (you can also use cleaned shrimp)
  • Thinly sliced pancetta, about 1⁄2 slice per bite-size scallop
  • Freshly squeezed lemon juice
  • Finely chopped chives


Wrap scallops in pancetta and spear crosswise with skewers (so white top of scallop is facing up). Grill, turning once, until pancetta begins to crisp and scallop is just firm and opaque, about 5 minutes.

Remove from grill. Drizzle with lemon juice and sprinkle with chives. Serve immediately.

Excerpted from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.


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