I’ve been off work for the past couple of days nursing a bad case of flu. #sniff #sniff the misery of aching bones and sore throat. All I wanted, all I could do really, was collapse in bed and cuddle myself to self. But came mid-afternoon, I had to drag myself out of the warmth of my sheets to answer the call of hunger. I opened the refrigerator in search of food I could easily warm up and gobble quick. Nothing. Good Lord! What kind of food blogger am I? No cooked food? Then I saw these jumbo scallops thawing at the bottom of the fridge. And leftover pancetta from the brussel sprouts I prepared last week. Merci, my good Lord. Ahh! Was I a sight in my mismatched pajamas and Betty Boop booties at the dinner table, relishing every bite of succulent pancetta-wrapped scallops fit for a queen.
- 12 jumbo scallops
- 12 pancetta bacon thinly sliced
- red pepper flakes to taste
- garlic powder to taste
- juice from one lemon
- Wrap pancetta around scallops, securing with toothpicks if necessary. Arrange in a lightly greased baking sheet with seam side down. Season with red pepper flakes and garlic powder to taste. Repeat with remaining scallops.
- Bake in a 425 F oven for 20 minutes or until bacon is crisp and golden brown and scallops are firm and opaque. Serve hot with a drizzle of lemon juice.