Active Time
N/A
Total Time
N/A
Yield
Serves : makes 2 dozen

How to Make It

Step 1    

In a bowl, toss the scallops with the olive oil, lemon zest strips, rosemary sprigs and pepper and let marinate in the refrigerator for 2 hours. In another bowl, soak 24 wooden toothpicks in water for 2 hours.

Step 2    

Preheat the broiler. Remove the scallops from the marinade and lightly pat them dry. Drain the toothpicks. Wrap each piece of scallop in a slice of pancetta, secure with a toothpick and transfer to a broiler pan. Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm but not rubbery.

Step 3    

In a small bowl, combine the grated lemon zest and chopped rosemary. Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve.

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