Pancetta Scallops on Potato Rounds

Name: Pancetta Scallops on Potato Rounds
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: about 15 appetizers plus 1/2 cup leftover vinaigrette.
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

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

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.
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).

Nutrition Facts

1 each: 82 calories, 5g fat (2g saturated fat), 17mg cholesterol, 194mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Originally published as Pancetta Wrapped Scallops on Potato Rounds with Rosemary Vinagrette in Taste of Home Christmas Annual 2010

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emily43

Feb 19, 2012

I like it. The rounds are cute and yummy! I think you should try this one too. I'm gonna have to share this with my friends at gourmandia.com.