Scallop and Pancetta Kebabs with Balsamic Glaze

This glaze is lovely on chicken, cod, salmon, and pork as well. The tanginess of the balsamic vinegar plays very well against the sharpness of the mustard and the sweetness of the brown sugar. Little slivers of pancetta interspersed between the scallops add such a sly little salty hit. Serve with Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce for a very beautiful and sophisticated dinner.

Katie Workman

Katie Workman

Scallop and Pancetta Kebabs with Balsamic Glaze

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    1 tablespoon extra virgin olive oil 2 teaspoons brown sugar, light or dark
    1 tablespoon balsamic vinegar kosher salt and freshly ground pepper to taste
    1 teaspoon Dijon mustard 1 pound sea scallops
    1 clove garlic, finely minced 2 ounces pancetta, thickly sliced, then sliced crosswise into 1/2 inch pieces


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    • 1

      Soak about 10 8 to 12-inch wooden skewers in water to cover for at least 30 minutes.

    • 2

      In a large bowl or plastic container, mix together the olive oil, balsamic vinegar, Dijon mustard, garlic, brown sugar, and salt and pepper until well blended. Add scallops and gently toss in the mixture to coat. Let sit at room temperature for 15 minutes, or refrigerate for 1 to 2 hours.

    • 3

      Preheat the broiler or grill. Skewer the scallops, and pancetta pieces, dividing them evenly between the skewers, and using two skewers for every two or three scallops (using two skewers keeps the scallops skewered more securely). Discard any remaining marinade. Broil or grill for about 3 minutes on each side, until they are just cooked throughout.

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