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.