½ tspcoriander seeds1 tbspextra-virgin olive oilJuiceof ½ lemon, plus extra to serve10 turnsfreshly ground black pepper16plump scallops, roe and white muscle removed16thin slices flat pancetta
Dry-roast coriander seeds (1 minute), then crush in a mortar and pestle. Combine in a bowl with oil, lemon juice and pepper, add scallops and toss to combine. Wrap each scallop in a slice of pancetta, secure with a toothpick and refrigerate until required.
Preheat the flat grill of a barbecue to medium-high heat. Grill scallops until golden (2-3 minutes), then turn and grill until cooked medium-rare (1 minute). Squeeze extra lemon over to taste and serve hot.