Scallops with pancetta

Name: Scallops with pancetta
Total time: 20 min
Yield: Serves 16
Ingredients: ½ tsp coriander seeds; 1 tbsp extra-virgin olive oil; Juice of ½ lemon, plus extra to serve; 10 turns freshly ground black pepper; 16 plump scallops, roe and white muscle removed; 16 thin slices flat pancetta

Australian Gourmet Traveller recipe for scallops with pancetta.

Nov 27, 2012 4:46am

By Hugh Wennerbom

Serves 16
15 mins preparation
5 mins cooking

Scallops with pancetta

Ingredients

½ tsp coriander seeds
1 tbsp extra-virgin olive oil
Juice of ½ lemon, plus extra to serve
10 turns freshly ground black pepper
16 plump scallops, roe and white muscle removed
16 thin slices flat pancetta

Method

Main

1
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.
2
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.