Pancetta Scallops on Potato Rounds

Name: Pancetta Scallops on Potato Rounds
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 1 garlic clove, halved; 1 teaspoons coarsely ground pepper; 118 milliliters olive oil; 1 teaspoons onion powder; 151 grams sliced pancetta or bacon; 5 smalls red potatoes, cut into 1/4-inch slices; 0 teaspoons salt; 454 grams sea scallops; 3 Tbsps white wine vinegar

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.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Meanwhile, in a large skillet, cook pancetta over medium heat until partially cooked but not crisp.

Ingredients you will need

Pancetta

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Frying Pan

Remove to paper towels to drain.

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Paper Towels

Combine the salt, onion powder and pepper. Wrap a slice of pancetta around each scallop; sprinkle salt mixture over both sides.

Ingredients you will need

Onion Powder

Pancetta

Scallops

Pepper

Salt

Wrap

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.

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Scallops

Butter

Cooking Oil

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Frying Pan

Remove from the heat and keep warm.

Drain potatoes; set aside.

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Potato

In a blender, combine the vinegar, rosemary, garlic and salt; cover and process until blended. While processing, gradually add oil in a steady stream.

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Rosemary

Vinegar

Garlic

Salt

Cooking Oil

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Blender

To assemble appetizers, top each potato slice with a scallop; drizzle each with 1/4 teaspoon vinaigrette (save remaining vinaigrette for another use).

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Vinaigrette

Scallops

Potato

Equipment

Ingredients

Servings:

2Tbsps

butter 2Tbsps

minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1

garlic clove, halved 1teaspoons

coarsely ground pepper 118milliliters

olive oil 1teaspoons

onion powder 151grams

sliced pancetta or bacon 5smalls

red potatoes, cut into 1/4-inch slices 0teaspoons

salt 454grams

sea scallops 3Tbsps

white wine vinegar

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.