Scallop Kebabs with Pancetta, Lemon, and Basil from The Barbecue Bible by Steven Raichlen

Name: Scallop Kebabs with Pancetta, Lemon, and Basil from The Barbecue Bible by Steven Raichlen
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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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...

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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