Scallop Kebabs with Pancetta, Lemon, and Basil from The Barbecue Bible by Steven Raichlen
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 win...
Ingredients
- 3 tablespoons fresh lemon juice
- 4 strips lemon zest (each 2 by ½ inches), removed with a vegetable peeler
- 1½ pounds bay or sea scallops
- 3 tablespoons extra-virgin olive oil
- 8 thin slices (6 to 8 ounces) pancetta (Italian bacon) or regular bacon, cut into 1-inch pieces
- 1 bunch fresh basil, stemmed
- Plenty of freshly ground black pepper
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