Recipes
Grilled Scallops Wrapped in Pancetta, with Herb Salad
This recipe is borrowed from that old English dish devils on horseback, modernized by grilling the scallops and serving them on top of an herb salad, so the juices soak into the refreshing greens.
Yield: 4
Cook Time: 35 minutes
Ingredients
20 large sea scallops
3 tablespoons olive oil, plus more for brushing
6 very thin slices pancetta
1 handful baby arugula, watercreww or other flavorful green
1 small head butter lettuce, torn into large pieces
20 mint leaves
2 tablespoons chopped fennel fronds
1 tablesppon grated orange zest
2 teaspoons balsamic vinegar
Coarse sea salt
3 tablespoons olive oil, plus more for brushing
6 very thin slices pancetta
1 handful baby arugula, watercreww or other flavorful green
1 small head butter lettuce, torn into large pieces
20 mint leaves
2 tablespoons chopped fennel fronds
1 tablesppon grated orange zest
2 teaspoons balsamic vinegar
Coarse sea salt
Directions
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.
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.
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.
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.
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.
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