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
Method
1
Dry the scallops well on paper towel.
2
Lay the slices of pancetta out flat, and roll a scallop up in each.
3
Gently slide them onto wooden skewers(4 per skewer is a good amount)
4
Mix together the tomato, avocado, shallot, garlic, lemon juice olive oil, salt and pepper.
5
Grill the scallops quickly in a hot frying pan or on a BBQ.
6
Serve immediately with the 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
Directions
1
Dry the scallops well on paper towel.
2
Lay the slices of pancetta out flat, and roll a scallop up in each.
3
Gently slide them onto wooden skewers(4 per skewer is a good amount)
4
Mix together the tomato, avocado, shallot, garlic, lemon juice olive oil, salt and pepper.
5
Grill the scallops quickly in a hot frying pan or on a BBQ.
6
Serve immediately with the salsa.