Grilled Scallops Wrapped In Pancetta, With Herb Salad

Name: Grilled Scallops Wrapped In Pancetta, With Herb Salad
Total time: 35 min
Yield: 4 servings
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

By Amanda Hesser

Total Time: 35 minutes
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:4 servings

20large sea scallops
3tablespoons olive oil, plus more for brushing
6very thin slices pancetta
1handful baby arugula, watercress or other flavorful green
1small head butter lettuce, torn into large pieces
20mint leaves
2tablespoons chopped fennel fronds
1tablespoon grated orange zest
2teaspoons balsamic vinegar
Coarse sea salt

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.