Scallop Kebabs with Pancetta, Lemon, and Basil


Preparation info
  • Serves


    • Difficulty


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By Steven Raichlen

Published 1998

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These kebabs are as easy to make as they are full of flavor. The salty pancetta (Italian bacon) and the piquant lemon combine to deliver a tangy two punch. If you live on the East Coast, in the winter you may be able to find true bay scallops—small, meaty nuggets of incredible sweetness. But larger sea scallops will work, too, provided you cut them down to size. Most scallops come with a crescent-shaped muscle on one side, which should be removed before cooking. (It is noticeably tougher th