If your scallops come with roes attached, remove, then reserve and save for another dish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
209
Ingredients
4
woody rosemary sprigs
12
fresh scallops
12
slices pancetta
1Tbsp.
olive oil
finely grated zest 1 lemon
Directions
1 Strip leaves from rosemary sprigs (reserve), leaving top ones attached. Set aside. 2 Pat scallops dry with kitchen paper and wrap each in a slice of pancetta. Skewer 3 scallops sideways on to each rosemary sprig. Finely chop 1tbsp of the reserved rosemary and mix with oil, lemon zest and plenty of seasoning. Brush all over the wrapped scallops. 3 If barbecuing, cook over high heat for 5-6min, turning midway, until pancetta is golden and scallops are firm and cooked through. If not barbecuing, fry in a large frying pan over high heat for 5min, turning midway. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
