Pancetta Scallops On Potato Rounds Recipe

Name: Pancetta Scallops On Potato Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small red potatoes, cut into 1/4-inch slices; 1/3 pound sliced pancetta or bacon; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon coarsely ground pepper; 1 pound sea scallops; 2 tablespoons butter; 1 tablespoon olive oil; 3 tablespoons white wine vinegar; 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 1 garlic clove, halved; 1/4 teaspoon salt; 1/2 cup olive oil

Servings: persons

5 small red potatoes, cut into 1/4-inch slices
1/3 pound sliced pancetta or bacon
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon coarsely ground pepper
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons white wine vinegar
2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, halved
1/4 teaspoon salt
1/2 cup olive oil

1
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender.
2
Meanwhile, in a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Combine the salt, onion powder and pepper. Wrap a slice of pancetta around each scallop; sprinkle salt mixture over both sides.
3
In a large skillet over medium-high heat, cook scallops in butter and oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from the heat and keep warm. Drain potatoes; set aside.
4
In a blender, combine the vinegar, rosemary, garlic and salt; cover and process until blended. While processing, gradually add oil in a steady stream.
5
To assemble appetizers, top each potato slice with a scallop; drizzle each with 1/4 teaspoon vinaigrette (save remaining vinaigrette for another use).

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 5 small red potatoes, cut into 1/4-inch slices, 1/3 pound sliced pancetta or bacon, 1/2 teaspoon salt, 1/2 teaspoon onion powder, and more.

Yes, Pancetta Scallops On Potato Rounds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pancetta Scallops On Potato Rounds

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