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Pancetta Scallops on Potato Rounds

Total Time

Prep: 35 min. Cook: 5 min./batch


about 15 appetizers plus 1/2 cup leftover vinaigrette

Serving the pancetta-wrapped scallops on red potato slices makes for a pretty presentation. The delicate flavors appeal to all.—Cheryl Perry, Hertford, North Carolina
Pancetta Scallops on Potato Rounds Recipe photo by Taste of Home


  • 5 small red potatoes, cut into 1/4-inch slices
  • 1/3 pound sliced pancetta or bacon
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon coarsely ground pepper
  • 1 pound sea scallops
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, halved
  • 1/4 teaspoon salt
  • 1/2 cup olive oil


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender.
  2. Meanwhile, in a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Combine the salt, onion powder and pepper. Wrap a slice of pancetta around each scallop; sprinkle salt mixture over both sides.
  3. In a large skillet over medium-high heat, cook scallops in butter and oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from the heat and keep warm. Drain potatoes; set aside.
  4. In a blender, combine the vinegar, rosemary, garlic and salt; cover and process until blended. While processing, gradually add oil in a steady stream.
  5. To assemble appetizers, top each potato slice with a scallop; drizzle each with 1/4 teaspoon vinaigrette (save remaining vinaigrette for another use).

Nutrition Facts

1 each: 82 calories, 5g fat (2g saturated fat), 17mg cholesterol, 194mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

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