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Pancetta Scallops on Potato Rounds

Serving the pancetta-wrapped scallops on red potato slices makes for a pretty presentation. The delicate flavors appeal to all.—Cheryl Perry, Hertford, North Carolina

15 ServingsPrep: 35 min. Cook: 5 min./batch

Ingredients

5 small red potatoes, cut into 1/4-inch slices
1/3 pound sliced pancetta or bacon
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon coarsely ground pepper
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
VINAIGRETTE:
3 tablespoons white wine vinegar
2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, halved
1/4 teaspoon salt
1/2 cup olive oil

Directions

Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 8-10 minutes or until tender.
Meanwhile, in a large skillet, cook pancetta over medium heat until
partially cooked but not crisp. Remove to paper towels to drain.
Combine the salt, onion powder and pepper. Wrap a slice of pancetta
around each scallop; sprinkle salt mixture over both sides.

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Pancetta Scallops on Potato Rounds (continued)

Directions (continued)

In a large skillet over medium-high heat, cook scallops in butter and
oil for 1-1/2 to 2 minutes on each side or until firm and opaque.
Remove from the heat and keep warm. Drain potatoes; set aside.
In a blender, combine the vinegar, rosemary, garlic and salt; cover
and process until blended. While processing, gradually add oil in a
steady stream.
To assemble appetizers, top each potato slice with a scallop; drizzle
each with 1/4 teaspoon vinaigrette (save remaining vinaigrette for
another use). Yield: about 15 appetizers plus 1/2 cup leftover
vinaigrette.

Nutrition Facts: 1 appetizer equals 82 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 194 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.