Seafood Kebabs with Pancetta, Lemon, and Basil
Serves 4
Summer grilling! Ah, what can be more fun? Here is a quick and easy recipe that can be served over your favorite leafy green salad or over couscous, tabbouleh or throw the seafood in a wrap. Any left over basil just add to your salad or wrap.
  1. 1 1/2 lb. Sea scallops, Halibut cheeks, sword or other firm fish or shrimp
  2. 3 tbsp. Extra-virgin olive oil
  3. 3 tbsp. Fresh lemon juice
  4. 4 ea. Strips lemon zest (each 2 x 1/2 inches; removed with a vegetable peeler)
  5. Plenty of freshly ground black pepper
  6. 1 bunch Fresh basil, stemmed
  7. 8 thin Pancetta (Italian bacon), sliced thin and cut into 1 inch piece
  1. 1. Using your fingers, pull off and discard the small, half moon-shaped muscle from the side of any scallop that has one on. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size. Rinse the scallops under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
  2. 2. Combine the oil, lemon juice, lemon zest, and pepper in a medium-sized bowl and whisk
  3. to mix. Add the seafood and toss to coat. Cover and let marinate, at room temperature,
  4. for 30 minutes.
  5. 3. Preheat the grill to medium - high.
  6. 4. Remove the scallops from the marinade, reserving the marinade. Thread the scallops on
  7. the skewers, inserting a basil leaf and a piece of pancetta between each.
  8. 5. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill until
  9. the scallops are just firm and white, 1 to 2 minutes per side. Brush the scallops once or
  10. twice with the reserved marinade as they cook.
  11. 6. Using a fork, push the scallops off the skewers onto serving plates or a platter and serve
  12. immediately.
Wisconsin Local Food
Seafood Kebabs with Pancetta, Lemon, and Basil