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Scallop Kebabs With Pancetta, Lemon and Basil |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Scallop Kebabs With Pancetta, Lemon and Basil recipe on the web!!U.S.A. Advance Preparation: 30 minutes for marinating the scallops Special Equipment: 8 long bamboo skewers, soaked in cold water for 1 hour and drained These kebabs are as easy to make as anyone could wish for and they are full of flavor. The salty pancetta (Italian bacon) and the piguant lemon combine to deliver a tangy punch. If you live on the East Coast, in the winter you may be able to find true bay scallops, small, meaty nuggets of incredible sweetness. But larger sea scallops will work, too, provided you cut them down to size. Most scallops come with a crescent-shaped muscle on one side, which should be removed before cooking. (It is noticeably tougher than the rest of the shellfish.) Serve with buttered noodles. _ 1/2 lb scallops, bay or sea _ tbs olive oil, extra-virgin _ tbs lemon juice, fresh _ strip lemon zest (each 2 x 1/2 inches; removed with a vegetable peeler) Black pepper, plenty of freshly ground _ bunch basil, fresh, stemmed _ slice pancetta, (Italian bacon) or regular bacon, thin, cut into 1-inch pieces 1. Using your fingers, pull off and discard the small, half moonnshaped muscle from the side of any scallop that has one. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size. Rinse the scallops under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade. 2. Combine the oil, lemon juice, lemon zest, and pepper in a medium-size bowl and whisk to mix. Add the scallops and toss to coat. Cover and let marinate, at room temperature, for 30 minutes. 3. Preheat the grill to high. 4. Remove the scallops from the marinade, reserving the marinade. Thread the scallops on the skewers, inserting a basil leaf and a piece of pancetta between each. 5. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill until the scallops are just firm and white, 1 to 2 minutes per side. Brush the scallops once or twice with the reserved marinade as they cook. 6. Using a fork, push the scallops off the skewers onto serving plates or a platter and serve immediately. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Spiny Lobster With Basil Butter Spiny Lobster With Creole Sauce South African Grilled Rock Lobster Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc Grilled Soft-Shell Crabs With Spicy Tartar Sauce Honey Sesame Shrimp "On The Barbie" Prawns With Ketjap Butter Salt and Pepper Grilled Shrimp Shrimp With Bahian Peanut Sauce Balinese Prawn Sates / Sate' Udang Grilled Shrimp With Taratoor Tandoori Prawns Flaming Prawn Plantation Shrimp Emeril Lagasse's New Orleans-Style Barbecued Shrimp Penganese Grilled Shrimp With Painfully Hot Salsa Gulf Coast Shrimp Latin Quarter Shrimp Kebabs Scallop Kebabs With Pancetta, Lemon and Basil Grilled Clams With Colombo Butter Grilled Mussels / Eclade Bahamian Grilled Conch Oysters With Horseradish Cream Grilled Octopus / Khtapothi Sti Skhara Grilled Squid Durban Fernando's Grilled Cuttlefish With Macanese "Salsa" |
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