Pancetta Wrapped Scallops

By sulli5301

Ingredients

• 24 large fresh scallops
• Juice of 2 fresh lemons
• 1 tablespoon each: agave nectar, onion powder, garlic powder,
• smoked paprika
• 1/2 cup lemon pepper
• 24 slices pancetta, each slice 1 - 2 inches wide, 6 - 7 inches long

Preparation

Step 1

Wash the scallops, then pat dry with paper towels. In mixing bowl, whisk
together the juice of 2 fresh lemons with the agave nectar, onion powder,
garlic powder, and smoked paprika. Add the scallops. Stir, cover, and
refrigerate for 1 hour. Pre-heat oven to 375 degrees. Drain the scallops; pat
dry with paper towels. Dredge the scallops in lemon pepper, toss to remove
excess, then wrap each individual scallop in 1 slice of the pancetta. Arrange
on baking pan, allowing at least ½ inch between the scallops. Cook for 5-10
minutes, or until the pancetta crisps and browns. (2 pancetta-wrapped scallops+ 1 serving

Calories per serving: 50
Serving size: 2 scallops
Total calories per recipe:600
Servings: 12