My friend Anne had a great idea for a New Year's Eve party. However, our recent travels have left me a little tired, so I am late in posting this recipe. I wish I could say that I invented it, or even tested it, but I'm not a good liar so damn honest. The recipe comes from the Food & Wine website, and here it is:
Pancetta-Wrapped Scallops with Lemon
SERVES: 2 DOZEN
Ingredients:* 6 large sea scallops (about 1/2 pound), membrane removed, scallops quartered
* 3 tablespoons extra-virgin olive oil
* Four 3-inch-long strips of lemon zest plus 1 teaspoon finely grated zest for garnish
* 2 fresh rosemary sprigs plus 2 teaspoons finely chopped rosemary for garnish
* Freshly ground pepper
* 12 thin slices of pancetta (about 4 ounces), halvedDirections:
1. In a bowl, toss the scallops with the olive oil, lemon zest strips, rosemary sprigs and pepper and let marinate in the refrigerator for 2 hours. In another bowl, soak 24 wooden toothpicks in water for 2 hours.
2. Preheat the broiler. Remove the scallops from the marinade and lightly pat them dry. Drain the toothpicks. Wrap each piece of scallop in a slice of pancetta, secure with a toothpick and transfer to a broiler pan. Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm but not rubbery.
3. In a small bowl, combine the grated lemon zest and chopped rosemary. Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve.
4. I'm just leaving this here because it was this way on the web page, and I thought it was cute.
I'm sure that the recipe could be adapted to the type of scallops that are available to you. For example, in France, most fresh scallops you can buy still have the coral attached.
Tomorrow I won't be cooking this; we decided to eat out, last minute. But I will be sure to try this recipe at some point. It seems champagne-worthy. And we have a few celebratory events coming up...
Sounds delish! Happy New Year to you and Allan!
Posted by: The CEO | December 31, 2006 at 01:06
Ali,
Happy New Year.
I look forward to your missives as 2007 moves along. (((Ali)))
rel
Posted by: rel | December 31, 2006 at 08:53
Ali,
I'm sending you all my best wishes for 2007! (Great recipe ...)
Posted by: Ivonne | December 31, 2006 at 09:38
A very happy new year, BONNE ANNÉE to you and all of those who are dear to you.
Posted by: Elisabeth | December 31, 2006 at 12:33
Happy New Year and enjoy your dinner out. (I checked out the menu and.... Yum!!)
Posted by: sallyrogers | December 31, 2006 at 15:26
Scallops are one of the few seafoody things that I like. Hope your time eating out is delicious and champagne worthy! Bonne Annee.
Posted by: Margaret | December 31, 2006 at 16:37
Yum. The hubby loves scallops so I'll try this one soon. Happy New Year to you and Allan.
Posted by: ally bean | January 02, 2007 at 06:30