Pancetta Wrapped Scallops with Tomato and Avocado Salsa

Ingredients

  • 400gm Sea Scallops
  • 100gm Flat Pancetta, finely sliced
  • 1 cup tomato, peeled and diced
  • 1 avocado, diced
  • 1 shallot, finely diced
  • 1 clove garlic, crushed
  • juice of I lemon
  • 2 tbs olive oil
  • salt and pepper
Back to Recipes & Tips
Lunch Dinner Entertainment

Cooking Instructions

Dry the scallops well on paper towel.

Lay the slices of pancetta out flat, and roll a scallop up in each.

Gently slide them onto wooden skewers(4 per skewer is a good amount)

Mix together the tomato, avocado, shallot, garlic, lemon juice olive oil, salt and pepper.

Grill the scallops quickly in a hot frying pan or on a BBQ.

Serve immediately with the salsa.

Lunch Dinner Entertainment
Serves 4
Prep 20mins
Cooking 5mins

Handy kitchen tips