Spinach and Pancetta-Wrapped Scallops

Serves 4


-2 cloves garlic, minced
-2 tsp sugar
-1 tsp Dijon mustard
-6 tbsp lemon juice
-salt & pepper
-12 thin slices pancetta
-1 lb. washed spinach
-1 pint white mushrooms, cleaned, trimmed, & thinly sliced
-2 shallots, peeled & thinly sliced
-1/2 cup olive oil
-minced chives & lemon wedges for garnish
-12 dry packed u-10 scallops (meaning fewer than 10 would make a pound)


1. Wrap each scallop in pancetta, season with pepper & drizzle with olive oil. Grill
    or sear over med high heat  for 2-3 minutes per side.  Make sure scallops
    make a sizzling sound when placed on the grill or pan.  Allow scallops to
    caramelize on the cooking surface before turning.  Do not toss.

2.  While scallops are cooking combine the first 5 ingredients in a bowl then
     whisk in the olive oil.  In another bowl combine the spinach, mushrooms,
     and shallots.

3.  When scallops are done, set aside and keep warm.  Warm the olive oil mixture
     slightly in a pan if you grilled, or reuse the scallop pan to incorporate the little
     brown bits from the scallops.  Toss the warm dressing with the spinach

4.  To serve, divide the salad among 4 plates and arrange 3 scallops on top.  
     Garnish with chives & lemon slices. Great with a chilled Sauvignon Blanc
     or a dry, crisp Chardonnay.

Chris Weglinski, chef and owner of
Sea Salt Eatery