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PANCETTA-GRILLED DIVER SCALLOP RUMAKI On Rosemary Skewers

kept bygregkulik
recipe bybbqu.net
Notes: 

Method: Direct grilling
Source: Adapted from How to Grill by Steven Raichlen (Workman, 2001)
Yield: Serves 6 to 8 as an appetizer, 4 as a light main course

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Ingredients: 

1-1/2 pounds diver scallops or large sea scallops
28 to 32 fresh rosemary sprigs (each 3 to 4 inches long, for skewers)
3 ounces pancetta sliced paper-thin
3 tablespoons extra-virgin olive oil
1 lemon, cut in wedges, seeded
Coarse salt (kosher or sea) and freshly ground black pepper


 

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