Pancetta-Wrapped Scallops

Sometimes, a recipe need not be fastidious. Unquestionably impressive, this pancetta-wrapped scallop recipe has the added advantage of less than ten minutes of cooking time and a very simple blend of seasonings.

A couple of my chicken recipes in the archive have benefited, in flavor and moistness, from wrapping in bacon or in some form of natural fat, so initially, I considered to use the left-over bacon-end from my angus beef burger to pull together these scallop appetizers. But, chicken meat is sturdier and scallops cook before one can blink an eye. As they, like shrimp, become dry and chewy when overdone, I needed something that have a good amount of fat to render and yet, would cook as fast as the scallops. I could have pre-cooked bacon, as suggested by some sources, but I was not willing to handle all that grease while assembling the appetizers. I remembered, though, this rolled pancetta I saw at our nearby Fresh and Easy grocery so I hurriedly drove to the store to pick up a package. This Italian dry cured pork belly that came in very thin slices was just the right “wrap” for my jumbo sea scallops! Yeeyey!

Makes 4 Servings

1 lb jumbo sea scallops, around 8 to 9 pieces
8 to 9 slices of pancetta
1/2 tsp seasoned pepper

Seasoned Pepper (more than enough for the recipe but good to keep on hand as it is excellent with chicken, pork and other seafood)

1/2 tsp dehydrated onion
1/2 tsp dehydrated garlic
1/8 tsp coarsely ground pepper
1/2 tsp dried lemon peel
1/8 tsp kosher salt
1/4 tsp granulated sugar
1/8 tsp paprika

Wash scallops well. Pat dry.

Prepare seasoned pepper mix by combining all ingredients.

Sprinkle scallops with seasoned pepper.

Separate pancetta to individual slices. Wrap one slice around center of each scallops. Sprinkle again with seasoned pepper mix.

Arrange wrapped scallops in a baking sheet. Broil at 375 F until pancetta crisp and browns, around 2 to 4 minutes on each side.

Spritz with lemon juice, if desired. Serve immediately.

 

Appetizer Recipes in The CookMobile Archive:

Hoisin Chicken Wings

 

 

 

Bacon-Ranch and Pico de Gallo Mini Pizzas