Grilled Scallops Wrapped In Pancetta With Herb Salad Food

GRILLED SCALLOPS

Steps:

• Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a large bowl or resealable plastic bag. Stir to combine the ingredients.
• Add the scallops to the bag or bowl. Toss to coat evenly with the marinade. Seal the bag or cover the bowl.
• Refrigerate and marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the scallops.
• Thread the scallops onto skewers. This is optional, if you have very large scallops you can skip the skewers and toss them directly onto the grill.
• Heat an outdoor grill or indoor grill pan over medium high heat.
• Place the skewers or loose scallops on the grill. Cook for 1-2 minutes on each side or until scallops are firm and opaque.
• Sprinkle with parsley and serve with lemon wedges.

GRILLED SCALLOPS

Steps:

• Preheat your grill to Medium-High heat (around 450 degrees F).
• Remove the scallops from their packaging and place them on a baking sheet lined with a paper towel. Pat the top of each scallop dry with another paper towel.
• Combine all ingredients for the lemon herb dressing in a bowl until well mixed and set aside.
• Season the scallops with kosher salt and freshly cracked black pepper on one side. Brush the top of the grill grates with a paper towel soaked in avocado oil. Immediately placed the scallops seasoned side down on the grill grates.
• Close the lid, and grill the scallops for 4 minutes. Open the lid, flip the scallops (I recommend using a thin fish spatula instead of tongs), and cook for an additional 2 minutes with the lid closed.
• Remove from the grill when the scallops reach an internal temperature of 145 degrees F. Remove your scallops to a serving plate, drizzle with the lemon herb dressing, and serve with additional lemon wedges.

GRILLED SCALLOPS WITH RADICCHIO AND PANCETTA

Steps:

• Season the scallops with olive oil and salt and pepper. Wrap each scallop in a radicchio leaf. Fold a slice of pancetta around each packet, securing it with a toothpick or skewer that has been soakd in water to prevent burning on the grill. Grill over medium-hot coals until the pancetta is crispy, 4 to 5 minutes.

GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD

Steps:

• Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
• In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
• Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.