Pancetta Wrapped Scallops with Tomato and Avocado Salsa

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.