Grilled Scallops Wrapped In Pancetta, With Herb Salad
Published September 3, 2002
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
20 large sea scallops
3 tablespoons olive oil, plus more for brushing
6 very thin slices pancetta
1 handful baby arugula, watercress or other flavorful green
1 small head butter lettuce, torn into large pieces
20 mint leaves
2 tablespoons chopped fennel fronds
1 tablespoon grated orange zest
2 teaspoons balsamic vinegar
Coarse sea salt
Nutritional analysis per serving (4 servings)
9 grams carbs; 62 milligrams cholesterol; 325 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 1 gram fiber; 954 milligrams sodium; 28 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
- Step 2
In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
- Step 3
Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.
Private Notes
Comments
This was OK. The salad was more interesting than the scallops.