GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD

Grilled Scallops Wrapped In Pancetta, With Herb Salad image

Provided by Amanda Hesser

Categories dinner, easy, quick, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

Previous Next

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

Steps:

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.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 5 grams, Sodium 934 milligrams, Sugar 1 gram, TransFat 0 grams