Pancetta-Wrapped Scallops with Lemon

1. 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.

2. 2

   In another bowl, soak 24 wooden toothpicks in water for 2 hours.

3. 3

   Preheat the broiler.

4. 4

   Remove the scallops from the marinade and lightly pat them dry.

5. 5

   Drain the toothpicks.

6. 6

   Wrap each piece of scallop in a slice of pancetta, secure with a toothpick and transfer to a broiler pan.

7. 7

   Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm but not rubbery.

8. 8

   In a small bowl, combine the grated lemon zest and chopped rosemary.

9. 9

   Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

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