Pancetta Scallops on Potato Rounds |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 15 |
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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:
1. 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.
2. 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.
3. 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.
4. In a blender, combine the vinegar, rosemary, garlic and salt; cover and process until blended. While processing, gradually add oil in a steady stream.
5. 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.
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