Pancetta Scallops on Potato Rounds
One portion of this dish contains about 3g of protein, 13g of fat, and a total of 170 calories. This recipe serves 15. If 82 cents per serving falls in your budget, Pancetta Scallops on Potato Rounds might be a great gluten free recipe to try. If you have coarsely ground pepper, potatoes, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.
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).
Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc
Pinot Noir, Chardonnay, and Chenin Blanc are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Eden Rift Valliant Vineyard Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
Eden Rift Valliant Vineyard Pinot Noir