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Pancetta Wrapped Scallops


  • 1 cup peeled diced Yukon Gold potatoes
  • 1 cup peeled seeded diced butternut squash
  • 8 uncooked large fresh scallops
  • 1 tsp. dried parsley
  • 1 tsp. dried sage
  • 8 thin slices pancetta
  • 1 Tbsp. canola oil


  • 1. Bring potatoes and squash in medium saucepan in water to cover to a boil on medium heat; reduce heat to medium-low. Simmer 7 to 9 minutes or until fork tender. Drain; keep warm.
  • 2. Roll scallops in combined parsley and sage. Wrap each in 1 piece of pancetta.
  • 3. Sauté scallops in oil in large skillet on medium-high heat 2 minutes per side or until cooked through.
  • 4. Divide potatoes and squash evenly between 4 plates. Top each with 2 scallops and serve.
  • Nutritional information per serving: Calories 155; Total Fat 6g; Saturated Fat 1g;
  • Trans. Fat 0g; Cholesterol 72mg; Sodium 247mg; Total Carbohydrate 13g; Dietary Fiber 1g;
  • Total Sugars 1g; Protein 12g