Scallop and Pancetta Skewers
Preparation
20 MIN
Cooking
6 MIN
Servings
4

Scallop and Pancetta Skewers

Ingredients

    DRESSING

  • 2 tablespoons (30 ml) lemon juice
  • 2 tablespoons (30 ml) white wine vinegar
  • 1/2 teaspoon (2.5 ml) sugar
  • 1/4 cup (60 ml) olive oil
  • 8 prunes, finely diced
  • Salt and pepper

    SKEWERS

  • 12 sea scallops (about 400 g/14 oz total)
  • 6 slices mild pancetta, cut in half
  • 6 wood or bamboo skewers, soaked in water for 30 minutes
  • 4 cups (1 litre) mixed baby greens (mesclun)

Preparation

DRESSING

  1. In a bowl, whisk together all the ingredients. Season with salt and pepper.

SKEWERS

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. Season the scallops with salt and pepper. Wrap each scallop in a half slice of pancetta. Thread 3 scallops on each skewer.
  3. Grill for about 3 minutes on one side, then turn and grill for 3 minutes more.
  4. Divide the greens among 4 plates and top each with a skewer. Drizzle with the dressing.