Pancetta-Wrapped Scallops

pancetta wrapped scallops

Scallops are wrapped with pancetta, skewered then grilled.  After grilling drizzle with fresh lemon juice and finely chopped chives.  

Recipe By: Judith Finlayson and Jordan Wagman
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


  • Tips:
    • Freshly squeezed lemon juice
    • Finely chopped chives


Preheat barbecue

Soaked wooden skewers 

Wrap scallops in pancetta (see Tips, left) and spear crosswise with skewers (so white top of scallop is facing up). Grill, turning once, until pancetta begins to crisp and scallop is just firm and opaque, about 5 minutes.

Remove from grill. Drizzle with lemon juice and sprinkle with chives. Serve immediately

Excerpted from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

Additional Notes

Short 3-inch (7.5 cm) wooden skewers would work well here.
You want the scallops to be as close to bite-size as possible.
Depending upon your source, sliced pancetta varies in thickness. If your pancetta is very thinly sliced (as it should be) you’ll need about half a slice for each scallop (or shrimp).
Sea scallops, halved, if necessary (see Tips above)
Thinly sliced pancetta, about 1/2 slice per bite-size scallop
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