Grilled Scallops Wrapped In Pancetta, With Herb Sal

Name: Grilled Scallops Wrapped In Pancetta, With Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

1
Preheat grill to medium.
2
Brush scallops lightly with olive oil.
3
Unravel pancetta into 6 thin strips.
4
Cut strips to fit around the scallops' narrow rims.
5
Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
6
In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest.
7
Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix.
8
Taste, and adjust seasoning.
9
Divide among 4 plates.
10
Season scallops lightly on the top and bottom with salt.
11
Grill until scallops and pancetta are crisp on edges and scallops are cooked through.
12
Remove from grill and place on top of salads.
13
Serve.

104

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Scallops Wrapped In Pancetta, With Herb Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Scallops Wrapped In Pancetta, With Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions