Grilled Scallops Wrapped In Pancetta, With Herb Salad

• 20 large sea scallops
• 3 tablespoons olive oil, plus more for brushing
• 6 very thin slices pancetta
• 1 handful baby arugula, watercress or other flavorful green
• 1 small head butter lettuce, torn into large pieces
• 20 mint leaves
• 2 tablespoons chopped fennel fronds
• 1 tablespoon grated orange zest
• 2 teaspoons balsamic vinegar
• Coarse sea salt

1. Preheat grill to medium.
2. Brush scallops lightly with olive oil.
3. Unravel pancetta into 6 thin strips.
4. Cut strips to fit around the scallops' narrow rims.
5. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
6. In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest.
7. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix.
8. Taste, and adjust seasoning.
9. Divide among 4 plates.
10. Season scallops lightly on the top and bottom with salt.
11. Grill until scallops and pancetta are crisp on edges and scallops are cooked through.
12. Remove from grill and place on top of salads.
13. Serve.

scallops, olive oil, pancetta, handful baby arugula, butter, mint, fennel fronds, orange zest, balsamic vinegar, salt

Taken from cooking.nytimes.com/recipes/11396 (may not work)