PANCETTA SCALLOPS ON POTATO ROUNDS

Pancetta Scallops on Potato Rounds image

Serving the pancetta-wrapped scallops on red potato slices makes for a pretty presentation. The delicate flavors appeal to all.-Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 40m

Yield about 15 appetizers plus 1/2 cup leftover vinaigrette.

Number Of Ingredients 14

Ingredients

5 small red potatoes, cut into 1/4-inch slices
1/3 pound sliced pancetta or bacon
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon coarsely ground pepper
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
VINAIGRETTE:
3 tablespoons white wine vinegar
2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, halved
1/4 teaspoon salt
1/2 cup olive oil

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender., Meanwhile, in a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Combine the salt, onion powder and pepper. Wrap a slice of pancetta around each scallop; sprinkle salt mixture over both sides., In a large skillet over medium-high heat, cook scallops in butter and oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from the heat and keep warm. Drain potatoes; set aside., In a blender, combine the vinegar, rosemary, garlic and salt; cover and process until blended. While processing, gradually add oil in a steady stream., To assemble appetizers, top each potato slice with a scallop; drizzle each with 1/4 teaspoon vinaigrette (save remaining vinaigrette for another use).

Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges