Scallop Kebabs With Pancetta, Lemon and Basil

Serves: 4
Total Calories: 330


1 1/2 pounds scallops, bay or sea
3 tablespoons olive oil, extra-virgin
3 tablespoons lemon juice, fresh
4 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
black pepper, plenty of freshly ground
1 bunch basil, fresh, stemmed
8 slices 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

Nutritional Facts:

Serves: 4
Total Calories: 330
Calories from Fat: 110

This Scallop Kebabs With Pancetta, Lemon and Basil recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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