I am having another scallop binge at the moment! This light and refreshing recipe works brilliantly on the BBQ – preparing everything in advance leaves you to get on with the grilling!
King scallops are wrapped in thin pancetta and threaded on rosemary skewers before being grilled over a high heat and served with a fresh and zingy lemon and cucumber salsa.
A fantastic starter which can easily be scaled up.
Scallops with Rosemary and Lemon Salsa
For the Scallops: 12 King Scallops (Roe and Skirt Removed), 4 Large Rosemary Stalks, 6 Slices Thin Pancetta (Halved), Cracked White Pepper, Sea Salt, Olive Oil
For the Salsa: Juice and Segments of 2 Large Lemons, 1/4 Cucumber (Seeded and Finely Chopped), 3 Spring Onions (Finely Sliced), 1 Red Chilli (Seeds Removed and Diced), 2tsp Caster Sugar, 1tbsp Olive Oil, Sea Salt
1) Prepare the scallops by wrapping each in a half slice of pancetta. Skewer 3 scallops onto each rosemary stalk. Season each skewer with a little white pepper and sea salt and drizzle with olive oil. Cover and store in the fridge until ready to grill.
2) Prepare the salsa by combining all of the ingredients in a bowl – folding to combine. Season to taste with sea salt and a little extra lemon juice if required. Cover and store in the fridge until ready to serve.
3) Grill the scallops over a high heat for around 1-2 minutes each side – aim to achieve a slight char without overcooking the scallops.
4) Remove the scallops from the rosemary stalks and serve with the lemon salsa and a few rosemary leaves.